This Pomegranate Christmas Salad is the kind of dish I bring out when I want a centerpiece that tastes like the holidays and looks like a celebration. I first made this combination one December when I wanted something lighter than casseroles but still festive enough for guests. The contrast between crunchy candied nuts and seeds, jewel like pomegranate arils, and rich crumbled blue cheese immediately won over my family. The dressing, a honey mustard with a hint of fig and orange, ties everything together without overpowering the fresh ingredients.

I discovered the balance in this salad by experimenting with pantry staples and a couple of specialty items. The candied walnuts and pumpkin seeds add a toasted depth that plays beautifully against the citrus and balsamic in the dressing. I use Honeycrisp apples when they are available for their crunch and sweetness, and a sharp blue cheese for those pockets of savory richness. It has become my go to for holiday lunches and potlucks because it travels well as long as you keep the dressing and avocados separate until serving.

Ingredients

• Candied nuts and seeds: Use a raw, unsalted 1 1/2 cups of walnut halves and 1/2 cup raw pumpkin seeds. The walnuts provide rich, buttery notes while the pumpkin seeds add a toasty, savory crunch. Raw honey helps the glaze cling and caramelize in the oven. I prefer mild clover honey for texture; local raw options give the best mouthfeel.
• Greens and produce: Six cups of spring mix or baby lettuce will form the light base. Add 2 cups of pomegranate seeds for bright acidity and color, 2 apples such as Honeycrisp or Granny Smith thinly sliced for texture and a balance of sweet and tart, and 2 cups of endive for a slight bitter snap that cuts the richness.
• Rich elements: About 1.5 cups crumbled blue cheese, roughly 6 ounces, adds savory depth and creamy pockets throughout the salad. Two ripe yet firm avocados are sliced just before serving to maintain color and texture.
• Dressing: The dressing uses 1/3 cup extra virgin olive oil for richness, 1/4 cup balsamic vinegar for acidity, 2 teaspoons Dijon mustard to emulsify, 1 tablespoon fig preserves to add body and a touch of fruity sweetness, 2 teaspoons finely grated orange zest for perfume, 3 tablespoons fresh orange juice, and 2 tablespoons honey for balance. A pinch of kosher salt and freshly ground black pepper finish it.

Instructions

Preheat the oven and candy the nuts and seeds:Preheat the oven to 375 degrees Fahrenheit. In a medium bowl combine 1/2 cup honey, 1 1/2 cups walnut halves, 1/2 cup pumpkin seeds, 1/4 teaspoon chipotle powder, a generous pinch of salt, and a light sprinkle of red chili flakes to taste. Stir until evenly coated. Spread the mixture in a single layer on a rimmed baking sheet lined with parchment paper and bake for 15 minutes, stirring once halfway to ensure even caramelization. Remove and cool completely on the sheet for at least 10 minutes so they crisp as they cool.Whisk the dressing:While the nuts toast, combine 1/3 cup olive oil, 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, 1 tablespoon fig preserves, 2 teaspoons finely grated orange zest, 3 tablespoons fresh orange juice, and 2 tablespoons honey in a jar or bowl. Season with a pinch of kosher salt and several turns of freshly ground black pepper. Vigorously whisk or shake until emulsified and the fig preserves are fully incorporated into a smooth vinaigrette. Taste and adjust salt or acidity as needed.Prepare the produce:Wash and thoroughly dry six cups of salad greens and 2 cups of endive. Slice the endive into one inch pieces and thinly slice 2 apples; toss apples with a small squeeze of lemon if you will not assemble immediately. Have 2 cups pomegranate seeds, 1.5 cups crumbled blue cheese, and 2 avocados ready. Slice the avocados just before assembly to avoid browning.Assemble the salad:In a large salad bowl combine the greens, sliced endive, apple slices, 2 cups pomegranate seeds, and the cooled candied nut and seed mixture. Add most of the crumbled blue cheese, reserving a small handful for garnish. Drizzle the honey mustard dressing evenly over the salad and gently toss to coat, being careful not to break avocado slices.Finish and serve:Transfer the salad to a serving platter or individual plates, top with reserved blue cheese crumbles, arrange sliced avocados on top, and finish with a light sprinkle of red chili flakes for a hint of heat and festive color. Serve immediately so nuts remain crisp and avocados retain their texture.

Storage Tips

Store candied nuts and seeds in an airtight container at room temperature for up to three days. Keep the dressing refrigerated in a sealed jar for up to five days; bring to room temperature and shake vigorously before using. Prepared but undressed greens will keep in the refrigerator for up to two days if very well dried and wrapped in paper towels inside a sealed container. Avocado slices are best cut at the last minute. If you must prepare avocados ahead, toss slices with a teaspoon of lemon juice per avocado to minimize browning and pack them separated from the rest of the salad.

Ingredient Substitutions

Swap walnuts for pecans or almonds if preferred; pecans offer a softer chew while almonds provide a firmer crunch. Replace pumpkin seeds with sunflower seeds to avoid cross contamination for tree nut allergies. If you prefer a milder cheese, use crumbled feta or a tangy goat cheese instead of blue cheese. For a vegan option, substitute blue cheese with a dairy free alternative and replace honey with a neutral maple syrup or agave for the candied nuts and dressing.

Serving Suggestions

Present the salad on a large platter so the colors read like a holiday tableau. Garnish with extra pomegranate seeds and a few whole candied walnuts for height. Serve alongside roasted turkey or honey glazed ham to provide a vibrant contrast. This salad also pairs well with crusty bread and a light soup for a seasonal lunch. For a cocktail pairing, try a dry sparkling wine or a citrus forward white to cut through the richness.

Cultural Background

The combination of pomegranate and nuts is common in Mediterranean and Middle Eastern cuisine where pomegranate seeds are celebrated in winter. Blue cheese adds a European element while the honey and balsamic show modern American adaptation of those classic pairings. This salad brings together those influences into a single dish that nods to tradition while remaining wholly contemporary and celebratory.

Seasonal Adaptations

In winter use blood orange zest instead of regular orange for a dramatic citrus note and swap Honeycrisp apples for firm pears in late autumn for a softer texture. During spring swap pomegranate seeds for fresh raspberries or sliced strawberries and replace pumpkin seeds with toasted pine nuts. For summer entertaining, omit blue cheese and add thinly sliced peaches with a splash more orange juice in the dressing for a lighter profile.

Meal Prep Tips

Make the candied nuts up to three days in advance and keep the dressing in a jar in the refrigerator. Prewash and dry the greens thoroughly and store them with paper towel to absorb moisture. Slice apples just before serving to prevent oxidation. If assembling for lunches, pack components separately: greens and apples in one container, dressing in a small jar, and avocado plus cheese in another small container to combine at mealtime.

This salad is a festive, reliable dish that I enjoy serving when I want something vibrant, textural, and easy to scale for guests. It invites improvisation while following simple rules: dress at the last minute, add avocado last, and keep the nuts crunchy. I hope you make it and make it your own.