Description
This festive Christmas Salad combines fresh spring mix greens with sweet persimmons, crunchy walnuts, and juicy pomegranate seeds, topped with crumbled feta cheese and a tangy honey mustard dressing. Beautifully arranged to resemble a holiday wreath, it’s a colorful and flavorful addition to any holiday table.
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
Instructions
- Prepare Salad Ingredients: In a large serving dish, place a small round bowl in the center. Arrange the spring mix salad greens evenly around the bowl to create a wreath shape.
- Add Toppings: Evenly distribute the peeled and chopped persimmons and chopped walnuts over the greens. Next, sprinkle the pomegranate seeds and crumbled feta cheese on top to add color and flavor contrast.
- Make Dressing: In a small bowl, combine the honey, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and black pepper. Whisk together until the dressing is smooth and well blended.
- Serve Dressing: Pour the prepared honey mustard dressing into the small bowl placed in the center of the salad wreath. This presentation allows guests to either pour the dressing over their salad or dip as desired, enhancing the festive look.
Notes
- Make the honey mustard dressing ahead by mixing all dressing ingredients and storing in an airtight container for up to 2 weeks.
- Assemble the salad components ahead and store separately in airtight containers; salad ingredients last up to 5 days refrigerated.
- When ready to serve, place the dressing in the center bowl as a wreath or toss the salad with dressing as preferred.
- Store leftover salad without dressing for up to 2 days in the refrigerator; avoid freezing as it damages salad texture and fruit quality.
- For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.
