Winter Christmas Salad With Honey Mustard Dressing

That first hiss from the cooker tells you something good is happening. You know that sound? It9s that little pressure build kinda saying hang tight. It9s like the cooker9s getting everything ready real fast, making sure the salad bits and flavors come together perfect.

Pin

When you hear that hiss, you already start getting this buzz, cause you remember how fresh and lively that salad's gonna be. You might be thinking salad and pressure cooker don9t belong together but trust me this combo works real good. The greens kinda get this tender pull without drooping too much, especially with those popping pomegranate arils mixed in.

It only takes a few minutes, just enough for that broth depth to build in your dressing if you9re making from scratch. And say you got the sealing ring snug on, you9re gonna get that perfect quick release when the time9s up which keeps everything crisp and lively for your Christmas spread. It9s dang impressive for something this simple.

The Real Reasons You Will Love This Method

• Quick release keeps the greens bright and fresh instead of soggy.
• Pressure build unlocks flavors better than just tossing salad raw.
• Tender pull on mixed greens gives a nice texture without mushiness.
• Using glazed nuts adds crunch plus a sweet surprise every bite.
• Pomegranate arils burst with freshness, kinda like little holiday jewels.

Your Simple Ingredient Checklist

• 1 batch Honey Mustard Dressing or 8-10 tablespoons store-bought. You gotta have that tangy sweet kick.
• 6 cups mixed greens, packed but not crushed. Spring mixes are great for this time of year.
• 1 cup mandarin or clementine orange segments - soft, juicy, and bright.
• 1 cup pomegranate arils or if you like, ½ cup dried cranberries for some chew.
• ⅔ cup glazed or candied nuts - try pecans or walnuts for extra crunch.
• ½ cup feta cheese, crumbled just right for that salty punch.
• A good sealing ring on your pressure cooker helps keep flavors sealed in.
• Freshly cracked black pepper to sprinkle for a mild kick.
• A splash of lemon juice if you want to add some tart brightness.
• A handful of fresh herbs like parsley or mint for an extra fresh note.

Walking Through Every Single Move

Step one, get your mixed greens ready in a big salad bowl. Don9t pack them too tight but enough so they fill the space nicely. You want room for those toppings later.

Next, peel and segment the mandarins or clementines. Make sure there9s no white pith hanging around because it tastes bitter and no one wants that on Christmas.

Then sprinkle in your pomegranate arils or dried cranberries if you chose those. These little guys bring color and a juicy burst you9re gonna notice with every bite.

Time for the nuts. Scatter the glazed or candied pecans or walnuts evenly over the salad. This adds crunch and a little sweet contrast that9s dang good.

Now crumble the feta cheese on top. You want it spread out all around so you get salty hits in every forkful.

Before you serve, drizzle the honey mustard dressing evenly over everything. This kinda holds the salad together but still lets each ingredient shine.

Finally, give it a gentle toss to mix all ingredients without bruising the greens. Then you serve it right away, before anything gets soggy.

Time Savers That Actually Work

Pin

• Use store-bought honey mustard dressing to skip making your own when you9re short on time.
• Buy pre-packaged mixed greens that are already washed and ready to go.
• Grab pomegranate arils in the store if you don9t wanna deal with seeding a pomegranate yourself.
• Use a sealing ring that you keep cleaned and ready, so you don9t wait on parts during cooking.

That First Bite Moment

When you finally take that first bite, you feel the crisp mixed greens with a slight tender pull from the quick pressure in the cooker. It9s fresh but with some softness that9s dang appealing.

The mandarin oranges give this juicy sweet burst while the pomegranate arils pop with a little tart crunch. It9s kinda like fireworks in your mouth for Christmas.

You notice the glazed nuts bring a caramelized crunch that contrasts perfectly with the creamy crumbled feta. That salty punch just balances everything real good.

And the honey mustard dressing ties it all together with its subtle tang and sweetness. Each bite feels festive, bright, and ready to impress your family or guests.

Pin

Smart Storage That Actually Works

• If you got leftovers, store the salad without dressing in an airtight container to keep the greens crisp.
• Keep the salad dressing separate in a small jar or container until you9re ready to eat again.
• Pomegranate arils can be stored in the fridge in a container to stay fresh a few days after serving.
• Glazed nuts will keep best in a cool, sealed jar so they don9t get soft over time.

What People Always Ask Me

• Can I make this salad ahead? Yeah, just keep the dressing separate and toss it right before serving for best freshness.
• What if I don9t have candied nuts? You can use plain toasted nuts but candied gives that nice sweet crunch that9s kinda special.
• Will the pressure cooker make my greens soggy? Nope if you use quick release right away, it keeps the greens tender but not mushy.
• Can I swap pomegranate arils for other fruits? Sure, dried cranberries work great if you want a chewy twist, or even fresh berries if you prefer.
• Is feta cheese necessary? It9s not a must but it adds a salty tang that really lifts the salad9s flavor.
• How do I clean the sealing ring? Remove it and wash with warm soapy water, dry it well before putting it back. Keeping it clean helps your pressure cooker work right every time.

Pin

Best Christmas Salad with Pomegranate

This bright and festive salad combines juicy oranges, pomegranate arils, candied nuts, and crumbled feta over a bed of tender mixed greens, all tossed with sweet and tangy honey mustard dressing. A quick, refreshing dish perfect for any Christmas celebration.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Cuisine Mediterranean

Servings 8 servings

Calories 176 kcal

Equipment

• 1 Mixing bowl large salad bowl

Ingredients

  

Main ingredients

• 1 batch Honey Mustard Dressing or 8-10 tablespoons store-bought
• 6 cups Mixed greens packed but not crushed
• 1 cup Mandarin or clementine orange segments
• 1 cup Pomegranate arils or ½ cup dried cranberries
• ⅔ cup Glazed or candied nuts try pecans or walnuts
• ½ cup Feta cheese crumbled

Instructions

 

Instructions

• In a large salad bowl, add greens, then top with oranges, pomegranates, nuts, and cheese.
• Peel and segment the mandarins or clementines, ensuring no white pith remains.
• Pour honey mustard dressing over the salad. Gently toss to combine.
• Serve immediately before the greens wilt.

Notes

Store leftover salad and dressing in separate containers to keep greens crisp. Prepare dressing ahead of time to save minutes on busy days. Substitute dried cranberries for pomegranate arils or use toasted nuts if candied are unavailable.