Delicious Christmas Salad with Honey Mustard Dressing

The holidays often mean rich, heavy feasts, which is why a refreshing, vibrant salad is the perfect counterpoint to your Christmas table. This Delicious Christmas Salad is a spectacular blend of textures and festive colors—deep emerald greens, ruby red pomegranate seeds, and creamy white goat cheese—all tied together with a tangy, sweet homemade Honey Mustard Dressing. It’s a modern holiday staple, focusing on seasonal winter produce like roasted butternut squash and crunchy pecans, offering a beautiful balance of sweet, savory, and nutty flavors. It’s simple to prepare but elegant enough to steal the show.

Ingredients

For the Salad:
6 cups (150g) mixed baby greens (spinach, arugula mix)
1 medium (approx. 700g) butternut squash, peeled and cubed (1-inch pieces)
2 tablespoons (30ml) olive oil, for roasting
1/2 cup (60g) pecans or walnuts, toasted
1/2 cup (80g) fresh pomegranate seeds (arils)
4 oz (115g) crumbled goat cheese or feta
Salt and freshly ground black pepper to taste
For the Honey Mustard Dressing:
1/4 cup (60ml) extra virgin olive oil
3 tablespoons (45ml) liquid honey
2 tablespoons (30ml) Dijon mustard
1 tablespoon (15ml) apple cider vinegar or white wine vinegar
1/2 teaspoon garlic powder

Step-by-step Preparation

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 20–25 minutes, or until the edges are caramelized and the squash is tender. Allow it to cool slightly before assembling the salad.

Tip: Do not overcrowd the pan; this ensures the squash roasts rather than steams, giving you those delicious caramelized edges.
Prepare the Honey Mustard Dressing: In a small bowl or jar, combine the 1/4 cup olive oil, honey, Dijon mustard, apple cider vinegar, and garlic powder. Whisk vigorously or shake the jar until the dressing is fully emulsified and creamy. Taste and adjust seasoning—add more honey for sweetness or vinegar for tang.

Tip: If the dressing is too thick, add a teaspoon of hot water to thin it slightly.
Assemble the Salad: In a large mixing bowl, place the mixed greens. Drizzle about half of the prepared dressing over the greens and gently toss to coat. Next, gently fold in the slightly cooled roasted butternut squash, toasted pecans, crumbled goat cheese, and pomegranate seeds.

Tip: Always dress greens first, then fold in the heavier ingredients gently. This prevents the delicate greens from bruising and keeps the salad looking fresh. Serve immediately for the best flavor and texture.

Nutritional Information

This recipe yields approximately 4 generous servings. Each serving contains an estimated 330–360 calories, depending on the amount of dressing used. This salad is an excellent source of dietary fiber, thanks to the butternut squash and greens, which aids digestion—a benefit during heavy holiday meals. It is also rich in Vitamin A (from the squash) and antioxidants (from the pomegranate), making it a delicious and healthy addition to your festive menu.

Storage

For optimal freshness, this salad should be assembled just before serving. If you anticipate leftovers or are preparing ahead, store the components separately. Keep the dressing refrigerated in an airtight container; it will last up to one week. Store the roasted squash and greens separately in the refrigerator for 3–4 days. Do not store the salad once it has been dressed, as the greens will wilt quickly.

Conclusion

This Delicious Christmas Salad is the perfect vibrant centerpiece, offering a much-needed burst of freshness among traditional turkey and potato dishes. For variations, try substituting the butternut squash with roasted sweet potato, or adding dried cranberries for extra chewiness. It pairs beautifully with roasted poultry, ham, or prime rib, providing that essential light, tangy contrast that elevates the entire holiday meal experience.