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Pomegranate Salad with Honey Mustard Dressing Recipe

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★★★★★

5 from 61 reviews

A vibrant and crunchy Pomegranate Salad featuring toasted walnuts and pumpkin seeds coated in honey and chipotle, mixed with fresh greens, apples, avocados, and tangy pomegranate seeds, all dressed in a luscious honey mustard dressing with fig preserves and orange zest. Perfect for a refreshing and colorful starter or light main dish.

Ingredients

Scale

For the Candied Nuts and Seeds

  • 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, to taste
  • Chili flakes, to taste

For the Salad

  • 6 cups assorted salad greens
  • 2 cups curly endive (frisée), sliced into 1-inch pieces
  • 1 to 2 apples or pears, chopped or thinly sliced
  • 2 avocados, sliced
  • 2 cups pomegranate seeds
  • 1 cup crumbled cheese (blue, goat, or feta)

For the Honey Mustard Dressing

  • 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, to taste
  • Kosher salt, to taste

Instructions

  1. Toast the Nuts and Seeds: Preheat your oven to 375°F. In a bowl, mix walnuts, pumpkin seeds, honey, chipotle powder, and a good pinch of kosher salt until well coated. Spread the mixture on a baking sheet in a single layer. Bake for 15 minutes, stirring once midway for even toasting. Remove and let cool on the baking sheet for at least 10 minutes until crisp.
  2. Make the Dressing: While nuts toast, whisk together 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. Vigorously whisk or shake until dressing is smooth and emulsified. Set aside at room temperature.
  3. Prepare Greens and Fruit: Wash and dry salad greens and endive thoroughly. Slice endive into 1-inch pieces and add both to a large salad bowl. Thinly slice apples or pears just before assembling to prevent browning; optionally toss with lemon juice if desired.
  4. Assemble the Salad: When candied nuts and seeds have cooled, add them to the salad bowl along with pomegranate seeds and most of the crumbled cheese, reserving some cheese for garnish. Slice avocados just before adding them to the bowl to avoid browning. Pour honey mustard dressing over all and gently toss to coat without bruising avocado or greens.
  5. Serve: Transfer salad to a serving platter or individual plates. Garnish with reserved cheese crumbles and a light sprinkle of red chili flakes for heat and color. Serve immediately to enjoy crisp nuts and fresh greens.

Notes

  • Slice apples or pears just before serving to reduce browning. Toss with lemon juice if needed.
  • Let candied nuts and seeds cool completely on the baking sheet for maximum crunchiness.
  • Use your preferred cheese: blue, goat, or feta all work well with the flavors.
  • Adjust chili flakes according to your spice preference.
  • The dressing can be prepared ahead and stored in the refrigerator, but bring to room temperature before tossing.

Keywords: Pomegranate salad, honey mustard dressing, candied nuts, autumn salad, healthy salad, vegetarian salad, walnut pumpkin seeds salad

Find it online: https://thedishspot.com/pomegranate-salad-with-honey-mustard-dressing-recipe/