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Winter Christmas Salad with Honey Mustard Dressing

A bright and festive winter salad featuring mixed greens, roasted butternut squash, pomegranate seeds, and a delicious honey mustard dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American, Holiday
Servings 4 servings
Calories 250 kcal

Ingredients
  

Salad Ingredients

  • 4 cups Mixed winter greens (arugula, baby kale, or spinach) Peppery and fresh.
  • 2 cups Roasted butternut squash, cubed and caramelized Earthy sweetness and warm color.
  • 1 cup Pomegranate seeds Jewel-like bursts of tartness.
  • 1 medium Crisp pear, thinly sliced Juicy texture and gentle sweetness.
  • 1/2 cup Toasted pecans or walnuts For crunch and toasty aroma.
  • 1/2 cup Crumbled feta or goat cheese Creamy and slightly tangy (substitute nutritional yeast for a dairy-free option).

Honey Mustard Dressing

  • 3 tablespoons Dijon mustard
  • 2 tablespoons Honey (or maple syrup for vegan)
  • 3 tablespoons Apple cider vinegar
  • 1/3 cup Extra-virgin olive oil
  • to taste Salt and freshly ground black pepper

Optional Add-ins

  • Orange zest For extra flavor.
  • Dried cranberries For added sweetness.
  • Roasted chickpeas For extra heartiness.

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and optional cinnamon. Roast on a sheet pan for 20–25 minutes until golden and tender.
  • While the squash roasts, make the honey mustard dressing by whisking together Dijon mustard, honey, apple cider vinegar, and a pinch of salt. Gradually whisk in the olive oil until emulsified. Adjust seasoning if needed.
  • Toast the nuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and slightly browned.

Assembly

  • In a large bowl, combine winter greens, sliced pear, pomegranate seeds, toasted nuts, and warm roasted squash.
  • Crumble feta cheese over the top and drizzle the honey mustard dressing just before serving. Toss gently to coat and serve immediately.

Notes

This salad can be made vegan by substituting honey with maple syrup and using nutritional yeast instead of cheese. Leftover components can be stored separately for up to 2 days.
Keyword Christmas Salad, Festive Recipe, Healthy Salad, Honey Mustard Dressing, Winter Salad