A festive, fresh holiday salad with candied nuts, seasonal fruit, and a bright honey mustard dressing — elegant, satisfying, and 5 WW points or less per serving.
Recipe Card
Servings & Timing
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
Dietary Badges
- Vegetarian
- Gluten-Free
- WW-Friendly (5 points or less per serving)
Ingredients
Candied Nuts
- ¾ cup raw walnuts
- ¼ cup pumpkin seeds
- 2 tablespoons honey
- ¼ teaspoon chipotle powder
- Pinch of chili flakes
- Salt, to taste
Salad
- 6 cups mixed salad greens or spinach
- 2 cups frisée
- 1 apple or pear, thinly sliced
- 1½ cups pomegranate seeds
- 1 avocado, diced
- ⅓ cup crumbled goat cheese
Honey Mustard Dressing
- ¼ cup balsamic vinegar or apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh orange juice
- 2 teaspoons fig jam
- 2 teaspoons orange zest
- 3 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss the walnuts and pumpkin seeds with honey, chipotle powder, chili flakes, and salt until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Bake for 12–15 minutes, stirring once halfway through, until lightly toasted and fragrant. Cool completely.
- In a large serving bowl, combine the mixed greens and frisée.
- Add the apple or pear slices, avocado, and pomegranate seeds.
- Sprinkle the goat cheese and cooled candied nuts over the salad.
- In a jar or small bowl, combine all dressing ingredients. Shake or whisk until fully emulsified.
- Drizzle lightly over the salad just before serving and toss gently to coat.
Additional Notes
- Let the candied nuts cool fully before adding them to the salad to prevent wilting the greens.
- Dressing amount can be adjusted to keep WW points low.
- Naturally gluten-free and vegetarian.
Brief Introduction
This holiday salad is the kind of dish that instantly brightens a festive table. With crisp greens, juicy pomegranate seeds, creamy avocado, and sweet-spicy candied nuts, it strikes the perfect balance between indulgent and light. It’s ideal for holiday dinners, potlucks, or when you need a fresh counterpoint to heavier seasonal dishes.
Step-by-Step Cooking Guide
Making the Candied Nuts
Tossing the nuts with honey and spices before baking creates a glossy, lightly caramelized coating. Stir once during baking to prevent burning and ensure even toasting.
Tip: Nuts harden as they cool, so don’t overbake them — they should smell toasted but not dark.
Assembling the Salad
Layering the greens first allows the toppings to sit visibly on top, creating a beautiful presentation without overmixing delicate ingredients like avocado.
Preparing the Dressing
Shaking the dressing in a jar helps emulsify the oil and vinegar evenly. Taste and adjust seasoning before adding to the salad.
Tip: Add dressing gradually — you may not need it all.
Ingredient Details & Substitution Tips
Ingredient Highlights
- Frisée: Adds texture and slight bitterness that balances the sweet elements.
- Pomegranate Seeds: Provide freshness, crunch, and color — essential for a holiday look.
- Fig Jam: Adds depth and subtle sweetness to the dressing without overpowering it.
Quality & Selection Tips
- Choose crisp apples or firm pears for clean slices.
- Fresh orange zest delivers more flavor than bottled juice alone.
Substitutions
- Walnuts → Pecans or almonds
- Goat cheese → Feta or reduced-fat blue cheese
- Fig jam → Apricot or raspberry preserves
- Apple/Pear → Persimmon or thinly sliced fennel
Equipment Alternatives
- No parchment paper? Lightly grease the baking sheet to prevent sticking.
- No jar for dressing? Whisk vigorously in a bowl.
Recipe Variations & Serving Suggestions
Flavor Variations
- Add ½ teaspoon cinnamon to the candied nuts for a warmer spice note.
- Stir 1 teaspoon maple syrup into the dressing for extra richness.
Dietary Variations
- Make it dairy-free by omitting cheese or using a plant-based alternative.
- Reduce WW points further by halving the nuts and cheese.
Serving & Presentation
- Serve on a wide platter for a layered, restaurant-style look.
- Garnish with extra orange zest just before serving.
Pairing Suggestions
- Pairs well with roast chicken, turkey, or grilled salmon.
- Complements sparkling water with citrus or a dry white wine.
Storage & Make-Ahead Information
Storage
Store undressed salad components separately in airtight containers for up to 2 days. Keep dressing refrigerated for up to 5 days.
Reheating
Candied nuts do not require reheating but can be refreshed briefly in a dry pan if softened.
Make-Ahead Tips
- Candied nuts can be made up to 3 days in advance.
- Dressing can be prepared 2 days ahead and shaken before use.
Shelf-Life Notes
Once dressed, the salad is best enjoyed immediately to maintain texture and freshness.
Nutrition Information (Estimated, Per Serving)
- Calories: ~260 kcal
- Protein: 6 g
- Carbohydrates: 24 g
- Fat: 16 g
- WW Points: 5 or less per serving
Allergens: Contains nuts, dairy.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes, prepare all components separately and assemble just before serving.
Q: Can I use bottled honey mustard dressing instead?
A: Homemade dressing is recommended for flavor control and lower WW points, but bottled can be used in a pinch.
Q: What if my nuts turn sticky instead of crisp?
A: They need more cooling time. As they cool, the coating firms up.
Q: Can I omit the honey to reduce sugar?
A: You can reduce it slightly, but some sweetness is needed for balance.
Additional Notes & Engagement
This salad is my go-to when I want something festive that still feels light and nourishing. It’s colorful, flexible, and always a hit at holiday gatherings.
If you try this recipe, leave a comment with your favorite fruit or cheese swap, rate the recipe, or share it with someone planning a holiday menu. Your feedback helps others and keeps the recipe community growing.
