Honey Mustard Holiday Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 cup of cranberries, fresh or dried
02 -
1 medium apple (Granny Smith or Gala), sliced thin
03 -
¼ cup of thinly sliced red onion (optional)
04 -
4 cups of baby spinach or a mix of leafy greens
05 -
1 cup of pomegranate seeds, bright and shiny
→ Toppings
06 -
½ cup crumbled feta, only if you like (optional)
07 -
½ cup of candied walnuts or pecans
→ Honey Mustard Dressing
08 -
2 tablespoons Dijon mustard
09 -
A pinch of fresh pepper and salt to amp up the flavor
10 -
2 tablespoons honey, golden and sweet
11 -
1 tablespoon apple cider vinegar
12 -
¼ cup olive oil, extra virgin for the best taste
# Instructions:
01 -
Give your greens a good rinse and dry them up completely. A salad spinner or paper towels work best—this way, the dressing sticks better!
02 -
Mix up honey, Dijon mustard, apple cider vinegar, and olive oil in a small bowl or jar. Stir or whisk until it’s silky smooth. Toss in salt and pepper to finish it off.
03 -
The nuts taste even better toasted. Put them in a dry pan over medium heat. Stir for a few minutes until they smell amazing, then let them cool.
04 -
Slice the apple keeping the skin on—it's pretty and adds nutrients. Remove seeds from the pomegranate gently or halve fresh cranberries for a mellower taste. They’re good raw, too!
05 -
Toss your greens, apple slices, berries, pomegranate seeds, nuts, and feta in a big bowl. Add the dressing slowly, toss lightly, and enjoy right away.
# Notes:
01 -
With its festive colors, this is a hit at holiday dinners or gatherings
02 -
Prep the components ahead, but leave dressing for the final step to keep it fresh
03 -
If dried cranberries are easier to find, swap those in for fresh ones