Honey Mustard Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 medium apple (Granny Smith or Gala), thinly sliced
02 -
1 cup cranberries (dried or fresh)
03 -
1 cup ruby-red pomegranate seeds
04 -
4 cups tender mixed greens or fresh baby spinach
05 -
¼ cup finely sliced red onion (optional)
→ Toppings
06 -
½ cup feta crumbles (optional)
07 -
½ cup candied walnuts or pecans
→ Honey Mustard Dressing
08 -
¼ cup high-quality extra virgin olive oil
09 -
1 tablespoon tangy apple cider vinegar
10 -
2 tablespoons smooth Dijon mustard
11 -
2 tablespoons sweet honey
12 -
A small pinch of freshly ground pepper and salt
# Instructions:
01 -
Rinse your mixed greens or spinach well and pat them completely dry with paper towels or spin them in a salad spinner so the dressing sticks nicely.
02 -
Keep the apple skin for a pop of color and slice it thin after removing the core. If working with whole pomegranate, gently take out the juicy seeds. Fresh cranberries can be halved for less tartness or left whole.
03 -
For an extra nutty taste, toast the candied nuts in a dry pan on medium heat for 3-5 minutes till they smell amazing. Let them fully cool before tossing them in the salad.
04 -
Combine the Dijon mustard, honey, apple cider vinegar, and olive oil in a jar or small bowl. Whisk until smooth and add salt and pepper to taste.
05 -
In your salad bowl, toss together apple slices, greens, cranberries, pomegranate seeds, cheese (if using), and nuts. Drizzle the honey mustard dressing little by little. Mix gently and serve fresh.
# Notes:
01 -
This salad adds a festive touch to special occasions with its red and green highlights.
02 -
You can prep all the parts in advance—just hold off on mixing the salad with the dressing till you're ready to serve.
03 -
If you can’t find fresh cranberries, dried ones work just fine as a swap.