Introduction

This Pomegranate Salad with Honey Mustard Dressing combines crunchy candied nuts, fresh greens, and sweet-tart fruit for a vibrant and satisfying dish. Perfect as a refreshing side or light lunch, it balances bold flavors with a touch of spice and citrus brightness.

A fresh salad served in a white plate on a white marbled surface. The salad has a base layer of mixed leafy greens with different shades of green and red. On top, there are thin slices of light yellow-green avocado and pear. Scattered over the salad are bright red pomegranate seeds and large pieces of brown walnuts. Small chunks of creamy blue cheese are spread evenly through the salad. The entire dish is lightly drizzled with a glossy dressing. A silver fork rests in the salad, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups raw walnut halves
1/2 cup hulled pumpkin seeds
1/3 cup honey or pure maple syrup
1/4 tsp chipotle powder
Kosher salt
Chili flakes, to taste
6 cups assorted salad greens
2 cups curly endive (frisée)
1 to 2 apples or pears, chopped
2 avocados, sliced
2 cups pomegranate seeds
1 cup crumbled cheese (blue, goat, or feta)
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar or apple cider vinegar
2 tsp Dijon mustard
2 tbsp honey
1 tbsp fig preserves
2 tsp grated orange zest
2 tbsp orange juice
Freshly ground black pepper

Instructions

Step 1: Preheat your oven to 375°F. In a bowl, combine the walnuts, pumpkin seeds, honey, chipotle powder, and a generous pinch of salt. Mix until the nuts and seeds are evenly coated with the honey and spices. Spread the mixture in a single layer on a baking sheet and bake for 15 minutes, stirring once halfway through. Remove from the oven and let cool completely on the baking sheet to crisp up, about 10 minutes.
Step 2: While the nuts toast, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice in a jar or bowl. Season with salt and freshly ground black pepper. Whisk or shake vigorously until smooth and well emulsified. Set aside at room temperature.
Step 3: Wash and thoroughly dry the salad greens and endive. Slice the endive into 1-inch pieces and add both greens to a large salad bowl. Thinly slice the apples or pears and add to the bowl. To prevent browning, slice fruit just before assembly or toss lightly with lemon juice.
Step 4: Once the candied nuts and seeds have cooled, add them to the salad along with the pomegranate seeds and most of the crumbled cheese, reserving some for garnish. Slice the avocados just before adding them to the bowl.
Step 5: Pour the honey mustard dressing over the salad and gently toss to coat, taking care not to crush the avocado slices or delicate greens.
Step 6: Transfer the salad to a serving platter or individual plates. Top with the reserved cheese crumbles and a light sprinkle of red chili flakes. Serve immediately while the nuts remain crispy and the salad fresh.

Tips & Variations

For a nut-free version, substitute the candied walnuts and pumpkin seeds with toasted chickpeas or sunflower seeds.
Use pear instead of apple for a softer, juicier texture and a subtly sweet flavor.
Add fresh herbs like mint or basil for an extra burst of freshness.
To make the dressing vegan, replace honey with maple syrup and use a vegan mustard option.

Storage

Store leftover salad components separately to maintain freshness. Keep the candied nuts in an airtight container at room temperature for up to 3 days. Refrigerate unused dressing for up to 5 days and whisk before using. For best results, assemble the salad just before serving to prevent greens and avocado from wilting or browning.

How to Serve

A fresh salad is shown in a white bowl resting on a white marbled surface. The bottom layer is made of mixed green leaves with different textures, including frilly and smooth edges. On top, there are scattered pomegranate seeds that add bright red color and small wedges of green avocado with a smooth, creamy texture. There are also slices of light yellow pear visible throughout. Crumbled pieces of blue cheese add a creamy white with blue veins contrast, while a drizzle of shiny honey coats large, glossy brown walnut halves placed evenly across the salad. A silver fork is partially inside the bowl at the edge, ready to serve. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

It’s best to prepare the components ahead, such as cleaning greens, making the dressing, and toasting nuts, but toss the salad and slice avocados just before serving for optimal freshness.

What cheese works best for this salad?

Blue cheese, goat cheese, or feta each bring a tangy creaminess that complements the sweet and spicy elements well. Choose based on your flavor preference.