Easy Christmas Salad Recipe with Honey-Mustard Lime Dressing (Print version)
A festive spinach Christmas salad with mandarins, pomegranate, cranberries, toasted pecans, goat cheese, and a bright honey-mustard lime dressing.
# Ingredients:
For the honey-mustard lime dressing
01 -
1/3 cup (80 ml) extra-virgin olive oil
02 -
3 tablespoons fresh lime juice, plus 1 teaspoon lime zest
03 -
2 tablespoons Dijon mustard
04 -
2 tablespoons honey
05 -
1/2 teaspoon fine sea salt
06 -
1/4 teaspoon black pepper
For the salad
07 -
6 oz (170 g) baby spinach, washed and very dry
08 -
1 cup (110 g) pecan halves
09 -
3 mandarin oranges, peeled and segmented, or 1 cup well-drained canned mandarins
10 -
1/2 cup (70 g) pomegranate arils
11 -
1/2 cup (65 g) dried cranberries
12 -
1/3 cup (40 g) crumbled goat cheese
13 -
Optional extra lime wedges for serving
# Instructions:
01 -
Toast the pecans in a dry skillet over medium heat for 4-6 minutes, stirring often, until fragrant. Transfer to a plate and cool completely.
02 -
Add olive oil, lime juice, lime zest, Dijon mustard, honey, salt, and pepper to a jar. Seal and shake hard for about 20 seconds until smooth.
03 -
Segment the mandarins if using fresh fruit. If the dried cranberries are firm, soak them in hot water for 5 minutes, then drain and pat dry.
04 -
Place the spinach in a wide serving bowl. Add mandarins, pomegranate arils, dried cranberries, cooled pecans, and goat cheese.
05 -
Drizzle with about half the dressing and toss gently. Add more dressing only as needed, then serve right away.
# Good to know:
01 -
Best served immediately after dressing.
02 -
Dressing can be made up to 3 days ahead and refrigerated.
03 -
Toast pecans ahead and store airtight once fully cooled.