Winter Christmas Salad With Honey Mustard Dressing
Winter Christmas Salad With Honey Mustard Dressing is a festive salad bursting with seasonal greens, roasted squash, pomegranate, and a cozy honey mustard drizzle perfect for any holiday table.
Each bite is a celebration of textures and flavors: crisp, vibrant greens, sweet roasted veggies, tart pops of pomegranate, and that creamy, tangy dressing tying it all together. I first made this on a snowy December night in my tiny kitchen, with the scent of roasting squash and laughter spilling in from the living room it instantly felt like home. What sets this salad apart is its simple, approachable mix of hearty ingredients and the warming cheer of that homemade honey mustard. Let’s welcome a little joyful color and comfort to your winter meals this one’s guaranteed to bring smiles and second helpings.
Why This Festive Salad Belongs on Your Holiday Table
- A burst of winter color and crunch: Each forkful pops with jewel-bright pomegranate seeds, deep greens, and golden butternut squash a cheerful feast for the eyes and palate.
- Cozy, sweet-savory honey mustard dressing: That creamy, comforting drizzle ties everything together with tangy warmth that’s just right for chilly evenings.
- Textures that celebrate the season: From crisp cabbage and Brussels sprouts to tender roasted veggies, this salad is vibrant and hearty never flimsy or boring.
- A joyful centerpiece for sharing: Built for passing around a crowded holiday table, this salad invites everyone to linger, chat, and help themselves to seconds.
- Uplifts any meal with comfort and celebration: It’s simple to make, wonderfully fresh, and radiates the homey joy of gathering together over great food.
Ingredients You’ll Need
- Mixed winter greens: Use a blend of kale, spinach, and arugula for a base that’s hearty, crisp, and fresh. Pick vibrant, unbruised leaves for the best flavor and texture.
- Red cabbage: Adds bold color and irresistible crunch. Look for tightly packed heads and slice thin for softness in every bite.
- Brussels sprouts: Finely shredded, they’re almost sweet when fresh and add a wonderful chew to the salad.
- Roasted butternut squash: Brings a cozy, golden sweetness that feels festive and warming in every forkful.
- Pomegranate seeds: Their jewel-like pop adds tart sweetness and beautiful color use freshly opened seeds for the juiciest bite.
- Toasted walnuts: Offer nutty crunch and a toasty aroma. Toast them yourself for extra flavor.
- Feta cheese: Adds creamy tang that balances sweet, tart, and savory notes. Goat cheese or blue cheese can work too.
- Red onion: Thinly sliced for just enough punch choose sweet red varieties if possible.
- Honey: The heart of the dressing, bringing cozy sweetness and a floral undertone.
- Dijon mustard: Lends depth and a gentle kick to the vinaigrette.
- Apple cider vinegar: For bright, tangy balance in the dressing choose unfiltered for richness.
- Olive oil: Helps the vinaigrette emulsify and coats the greens with silkiness.
How to Make a Winter Christmas Salad With Honey Mustard Dressing
- Make the Dressing
Whisk together honey, Dijon mustard, and apple cider vinegar until smooth and fragrant in a small bowl. While whisking, slowly drizzle in olive oil to create a creamy, golden emulsion. Add a pinch of salt and pepper to cozy up the flavor. - Prep the Greens
Rinse and dry your mixed winter greens thoroughly think kale, spinach, or arugula. Toss them gently in a large bowl until they’re fluffy and fresh. - Build the Vegetable Base
Layer in finely sliced red cabbage for crunch and color, then sprinkle the shredded Brussels sprouts for an earthy pop that feels right at home in a wintry spread. - Add Roasted Magic
Scatter in sweet roasted butternut squash. Its golden edges and pillowy centers bring warmth and a hint of caramel to every bite. - Top with Festive Accents
Scatter pomegranate seeds for sparkle, toasted walnuts for toasty richness, and crumbled feta for a creamy, savory finish. Layer thin red onion on top for just the right bite. - Dress, Toss, and Serve
When ready to serve, drizzle the honey mustard dressing over your salad. Gently toss so every bite is glossy, vibrant, and perfectly coated. For best freshness, wait to dress just before serving.
Tips for the Best Results
- Keep Greens Extra Crisp: Always wash and dry your greens thoroughly think fluffy, cool, and bone dry with a salad spinner or towels. This keeps the base fresh and sturdy under that creamy honey mustard drizzle.
- Layer for Texture and Color: Add heartier veggies like butternut squash and Brussels sprouts first, stacking lighter greens and toppings last. This keeps everything vibrant and picture-perfect for your holiday table.
- Balance the Flavors: Taste your dressing as you go, tweaking honey for more sweetness or a splash of vinegar for tang. The goal is that perfect, cozy harmony of sweet, tart, and savory in every bite.
- Emulsify for Creaminess: Whisk the olive oil into the dressing slowly and steadily to get that dreamy, well-blended texture never greasy or separated!
- Prep Ahead Smartly: Slice veggies and mix dressing a day before, but wait to toss until just before serving. For more bright, beautiful salad ideas, see my Broccoli Berry Salad with Poppy Seed Dressing.
Variations & Ingredient Swaps
Go green with your base: Mix and match winter greens like kale, spinach, and arugula, or try a blend for even more color and heartiness. This is your chance to play with texture tender spinach, peppery arugula, or sturdy kale all shine.
Switch up the fruit: Don’t have pomegranate? Sliced pears, crisp apples, or a generous handful of dried cranberries bring new flavors and festive vibes. Each offers its own little pop of sweetness and crunch.
Make it vegan or dairy-free: Simply leave off the feta or substitute your favorite plant-based cheese for a totally vegan bowl. The honey mustard is delicious with agave or maple syrup, too.
Toss on different toppers: Toasted pepitas, candied pecans, or even blue cheese crumbles can make this salad uniquely yours. A sprinkle of goat cheese or Parmesan is always a win, or look to our Lemony Quinoa Kale Salad for even more inspiration.
How to Store and Prep Ahead
- Keep components separate: For the crispiest texture, store greens, veggies, dressing, and toppings in separate airtight containers in the fridge. Combine them only before serving to prevent sogginess.
- Fridge storage: Assembled salad (without dressing) stays fresh for about a day, but dressed salad is best enjoyed right away. Keep the honey mustard dressing in a jar for up to a week.
- Freezer facts: Skip freezing the greens and dressing they don’t thaw well but you can freeze roasted squash for future batches.
- Reviving leftovers: If things wilt, crisp them up with a handful of fresh greens, or remix leftovers into a wrap or grain bowl.
- Prep ahead: Chop veggies, roast squash, and make the dressing up to 24 hours ahead for easy holiday assembly. For more holiday prep inspiration, check out Maple Balsamic Roasted Brussels Sprouts and Squash.
Perfect Pairings for Holiday Gatherings
- Cozy Soup Companions: This Winter Christmas Salad With Honey Mustard Dressing shines next to a bowl of velvety butternut or roasted root vegetable soup. The crisp greens and sweet dressing bring brightness to every spoonful.
- Festive Roasts & Mains: Pair alongside classic holiday mains think roast turkey, glazed ham, or even a vegetarian nut loaf. The fresh, tangy crunch beautifully cuts through rich, savory flavors.
- Appetizer Bliss: Serve your salad as part of a vibrant appetizer spread with Sweet Potato Brie Bites or a platter of artisanal cheeses and crackers for a show-stopping start.
- Colorful Potluck Star: This salad is built for sharing. Place it centerstage at potlucks or buffet tables between creamy casseroles and Honey Garlic Butter Roasted Carrots for a visual and flavor pop.
- Holiday Vegetarian Delight: For a plant-forward meal, serve next to Stuffed Acorn Squash Rings. Cozy, festive, and impossible to resist!
Winter Christmas Salad With Honey Mustard Dressing
Ingredients
Equipment
Method
- Begin by preparing the honey mustard dressing. In a mixing bowl, combine honey, Dijon mustard, and apple cider vinegar. Whisk together until smooth.
- Gradually add in the olive oil while continuously whisking to emulsify the dressing. Season with salt and pepper to taste. Set aside.
- Rinse and dry the mixed winter greens thoroughly, then place them in a large salad bowl.
- Add the thinly sliced red cabbage on top of the greens.
- Incorporate the shredded Brussels sprouts into the bowl, spreading them evenly throughout.
- Gently fold in the roasted butternut squash cubes to ensure they are evenly distributed.
- Sprinkle pomegranate seeds over the salad for a pop of color and sweetness.
- Add the toasted walnuts, ensuring they are evenly spread across the salad.
- Crumble the feta cheese over the top to enhance flavor and add creaminess.
- Lastly, layer the thinly sliced red onion on top for an additional flavor dimension.
- Drizzle the honey mustard dressing over the salad just before serving, tossing gently to combine. Serve immediately for the freshest taste.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make this salad ahead of time without it getting soggy?
Absolutely! Prep the greens, roast your squash, and whisk up the dressing the day before. Store each part in its own cozy container in the fridge, and only toss everything together with the dressing just before serving. This keeps the salad bright, crisp, and share-worthy for your holiday table.
What’s the best way to slice Brussels sprouts for this salad?
For the sweetest, most tender shreds, use a sharp chef’s knife or a mandoline. Slice them as thin as ribbons almost translucent. This way, they blend right in with your greens and soak up every bit of the honey mustard dressing’s cozy flavor. Watch out for those fingers!
Can I use a different cheese instead of feta?
Definitely! Crumbled goat cheese or a touch of blue cheese works beautifully, adding its own creamy, tangy charm. You can even swap in dairy-free cheese for a vegan spin. Go with your favorite whatever feels nostalgic and delightful in these festive flavors.
How do I keep the roasted butternut squash from going mushy?
Roast your squash cubes in a single layer, giving them a little space to breathe. High heat (around 425°F) helps create golden, caramelized edges that stay pillowy inside not mushy or sad. Let them cool a bit before tossing into the salad for texture that holds up.
