Description

This festive Christmas Salad is a vibrant and refreshing dish featuring a mix of spring greens, sweet persimmons, crunchy walnuts, juicy pomegranate seeds, and tangy feta cheese, all beautifully presented with a honey mustard dressing in the center to resemble a holiday wreath. Perfect for holiday meals or as a light, colorful side, this salad combines fresh flavors and textures to delight your taste buds.

Ingredients

Scale

Salad

10 ounces spring mix salad greens
2 persimmons, peeled and chopped into ½ inch pieces
⅔ cup walnuts, chopped
1 cup pomegranate seeds
½ cup feta cheese, crumbled

Honey Mustard Salad Dressing

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon freshly squeezed lemon juice
¼ teaspoon salt (or more to taste)
¼ teaspoon ground black pepper

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Instructions

Prepare the Salad Base: In a large serving dish, place a small round bowl in the center. Arrange the spring mix salad greens around the bowl to create a wreath shape. Evenly distribute the chopped persimmons and chopped walnuts over the greens.
Add Toppings: Sprinkle the pomegranate seeds and crumbled feta cheese on top of the salad, ensuring an even and colorful spread.
Make the Honey Mustard Dressing: In a separate bowl, combine honey, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and ground black pepper. Stir until the ingredients are fully blended and the dressing is smooth.
Serve Dressing as Centerpiece: Pour the honey mustard salad dressing into the small bowl placed in the center of the salad to mimic a festive wreath’s centerpiece. Alternatively, drizzle the dressing over the salad and toss just before serving if preferred.

Notes

To make homemade honey mustard salad dressing, combine 2 tablespoons honey, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon freshly squeezed lemon juice, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
Make ahead: Assemble the salad and make the dressing separately. Store the salad ingredients in an airtight container for up to 5 days and the dressing for up to 2 weeks. Serve the dressing in the middle as a wreath or toss the salad when ready.
Storage: Keep leftover salad in an airtight container in the refrigerator for up to 2 days. If the dressing has been added, the greens will wilt faster. Avoid freezing as it affects texture and quality.

Nutrition

Serving Size: 1 serving (approximately 1/6th of recipe)
Calories: 210
Sugar: 12g
Sodium: 220mg
Fat: 15g
Saturated Fat: 3.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 5g
Cholesterol: 12mg