When the festive season rolls around, our tables are often laden with rich, heavy dishes. Roasts, potatoes, gravies, and puddings take centre stage, and while we all adore them, sometimes we need a little brightness to cut through the richness. That’s where this Winter Christmas Salad with its glorious Honey Mustard dressing comes in. It’s not just a token bit of green on the side; this is a substantial, flavour-packed salad that holds its own on any Christmas spread. It’s vibrant, full of texture, and brings together the best of winter produce in a way that feels both comforting and refreshing.

This is my go-to recipe when I need something that looks spectacular without demanding hours of my time in the kitchen. It features warm, caramelised butternut squash, crisp pear, crunchy toasted pecans, and sharp, salty Stilton, all tossed in a zesty honey mustard vinaigrette that ties everything together. The combination of warm and cold, sweet and savoury, and soft and crunchy makes every bite interesting. It’s the kind of dish that works beautifully for a festive lunch, a Boxing Day buffet, or as a show-stopping side for your main Christmas meal.

We find it’s a brilliant way to introduce some much-needed freshness to the festive menu. It complements traditional roasts wonderfully, but it’s also satisfying enough to be a light main course on its own, perhaps with some leftover turkey shredded through it. This is the salad that converts the salad-sceptics; it’s hearty, exciting, and feels truly special.

Recipe Overview

This festive salad is a delightful mix of textures and temperatures. You get the earthy sweetness from butternut squash that’s been roasted until its edges are deeply golden and caramelised, which contrasts beautifully with the crisp, cool lettuce and juicy pear. The dressing is the real star – a punchy, perfectly balanced blend of sharp mustard, sweet honey, and tangy cider vinegar. I’ve tested this with various cheeses, but the creamy, bold flavour of Stilton is what truly makes it feel celebratory.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6-8 people as a side
• Difficulty: Easy

Why You’ll Love This Winter Christmas Salad Honey Mustard

• Genuine Flavour: The combination is just sublime. You get the deep, caramelised sweetness of the roasted squash, the sharp tang of the Stilton cheese, the crisp sweetness of fresh pear, and the satisfying crunch of toasted pecans. It’s a complete experience in every mouthful.
• Ready in Under 45 Minutes: This recipe comes together in about 40 minutes, and most of that is hands-off time while the squash roasts in the oven, leaving you free to manage other dishes.
• Flexible Recipe: This salad is wonderfully adaptable. Don’t have pecans? Walnuts or toasted almonds are excellent. Not a fan of Stilton? Crumbled feta or a mild goat’s cheese works beautifully. You can even swap the pear for a crisp, tart apple like a Braeburn.
• Great for Festive Gatherings: It’s ideal for serving at a Christmas dinner, a winter potluck, or as a sophisticated starter. It looks stunning in a large bowl on a buffet table. For a more substantial meal, it’s also delicious with some added protein like in my Lemon Garlic Chicken recipe.
• Family Tested: My children, who can be wary of salads, really enjoy this one. The sweet elements from the honey dressing and roasted squash always win them over, and it always gets compliments from guests.

Winter Christmas Salad Honey Mustard

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using good quality ingredients makes all the difference, especially for the dressing. I always opt for a good, grainy Dijon mustard as it provides both flavour and a lovely texture. My personal preference is for a brand like Maille, which has a fantastic depth of flavour that isn’t overpowering.

• For the Salad:
• 1 medium butternut squash (approx. 800g), peeled, deseeded, and cut into 2cm cubes
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 100g mixed winter greens (I like a mix of rocket, spinach, and radicchio)
• 1 large, ripe but firm pear (like Conference or Comice), cored and thinly sliced
• 75g pecans, roughly chopped
• 100g Stilton cheese, crumbled
• 50g pomegranate seeds
• For the Honey Mustard Dressing:
• 60ml extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp honey (or maple syrup)
• 1 small garlic clove, minced (optional)
• A pinch of salt and freshly ground black pepper

Sara’s Tip: When choosing a pear, give it a gentle press near the stem. It should have a slight give but still feel firm. This ensures it’s sweet and juicy but won’t turn to mush when you slice it and toss it in the salad.

How to Make This Winter Christmas Salad Honey Mustard

The process for this salad is straightforward. We start by roasting the squash to bring out its natural sweetness, then toast the nuts, and while they cool, we whisk together the simple but flavourful dressing. Assembly is the final, quick step.

1. Preheat your oven to 200°C (180°C Fan) and line a large baking tray with baking parchment.
2. Place the cubed butternut squash on the tray. Drizzle with 1 tablespoon of olive oil, season with the salt and pepper, and toss well to coat everything evenly. Spread the cubes out in a single layer.
3. Roast for 20-25 minutes, turning halfway through, until the squash is tender and the edges are golden brown and beginning to caramelise. Once cooked, remove from the oven and set aside to cool slightly.
4. While the squash is roasting, place the chopped pecans in a small, dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and slightly darkened. Be careful, as they can burn quickly. Remove from the pan immediately and set aside.
5. Prepare the dressing. In a small bowl or a jam jar with a lid, combine all the dressing ingredients: extra virgin olive oil, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, and minced garlic (if using). Season with a pinch of salt and pepper.
6. Whisk vigorously or seal the jar and shake it well until the dressing is emulsified and creamy. What works best for me is the jar method; it’s fast and any leftovers can be stored right in it.
7. Time to assemble. In a large, wide salad bowl, add your mixed winter greens. Top with the slightly warm roasted butternut squash, sliced pear, toasted pecans, crumbled Stilton, and a generous scattering of pomegranate seeds.
8. Just before serving, drizzle about two-thirds of the honey mustard dressing over the salad. Gently toss everything together until lightly coated. Serve immediately with the remaining dressing on the side for those who’d like a little extra.

Tips From My Kitchen

• Temperature Control: Don’t be tempted to roast the squash at a lower temperature to save time. Roasting at 200°C is crucial for achieving those delicious, caramelised edges rather than just steaming the squash.
• The Secret Step: I learned that if you’re using tougher greens like kale, it’s a good idea to “massage” them first. Place the kale in the bowl, add a teaspoon of the dressing, and gently rub the leaves between your fingers for a minute. As explained by food science experts at Serious Eats, this helps to break down the tough cellulose structure, making the kale more tender and less bitter.
• Make-Ahead: You can be very efficient with this recipe. The dressing can be made up to 3 days in advance and stored in the fridge. The squash can be roasted a day ahead; store it in the fridge and serve it cold or gently reheat it before assembling. The pecans can also be toasted ahead of time.
• Storage: Once dressed, this salad is best eaten straight away as the greens will wilt. If you have leftovers, it’s best to store the components separately in airtight containers in the fridge for up to 2 days.

Equipment You’ll Need

• Large salad bowl
• Large baking tray
• Sharp knife and cutting board
• Small frying pan
• Small jar or bowl for the dressing
• Salad servers

Common Mistakes to Avoid

• Overcrowding the pan: When roasting the butternut squash, make sure it’s in a single, even layer on the baking tray. If the pieces are too close together, they will steam instead of roast, and you’ll miss out on the wonderful caramelised texture. Use two trays if necessary.
• Dressing the salad too early: Don’t add the dressing until you are ready to serve. The vinegar in the dressing will cause the delicate greens and pear to wilt and become soggy if left for too long.
• Using cold dressing on warm squash: If you’ve made the dressing ahead and refrigerated it, let it come to room temperature for about 20 minutes before using. Cold dressing can seize up, and it won’t coat the ingredients as evenly.

Delicious Variations to Try

One of the best things about this recipe is how easily you can tweak it to your liking or based on what you have in the larder.

• Spicy Version: Add a quarter teaspoon of red chilli flakes to the honey mustard dressing for a gentle, warming heat that contrasts nicely with the sweet elements.
• Vegan Option: This salad is easy to make plant-based. Simply swap the honey for maple syrup in the dressing and replace the Stilton with a good quality vegan feta or a handful of toasted, salted chickpeas for a savoury crunch.
• Different Protein: To turn this into a more substantial main course, add some shredded leftover meat from a Juicy Chicken Recipe. It’s also fantastic with slices of crispy prosciutto or pan-fried halloumi.

What to Serve With This Winter Christmas Salad

This salad is versatile enough to pair with a wide range of dishes, making it a true festive workhorse.

• Roast Meats: It is an exceptional companion to a traditional roast turkey, glazed ham, or roast beef. Its acidity and freshness provide a welcome contrast to the richness of the meat.
• Festive Buffet: Place it on a buffet table alongside sausage rolls, a cheese board, and other festive nibbles. It brings colour and a healthier option to the spread.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works wonderfully. For a non-alcoholic option, a sparkling apple and elderflower pressé or a cranberry spritzer complements the festive flavours beautifully.

Frequently Asked Questions

Winter Christmas Salad Honey Mustard

A festive and hearty winter salad featuring sweet roasted butternut squash, crisp pear, toasted pecans, and bold Stilton cheese, all brought together with a tangy honey mustard dressing.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 490

Ingredients Method Notes

Ingredients

  

For the Salad

• 1 medium butternut squash approx. 800g, peeled, deseeded, and cut into 2cm cubes
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 100 g mixed winter greens I like a mix of rocket, spinach, and radicchio
• 1 large ripe but firm pear (like Conference or Comice), cored and thinly sliced
• 75 g pecans roughly chopped
• 100 g Stilton cheese crumbled
• 50 g pomegranate seeds

For the Honey Mustard Dressing

• 60 ml extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp honey or maple syrup
• 1 small garlic clove minced (optional)
• A pinch of salt and freshly ground black pepper

Method

 

1. Preheat your oven to 200°C (180°C Fan) and line a large baking tray with baking parchment.
2. Place the cubed butternut squash on the tray. Drizzle with 1 tablespoon of olive oil, season with the salt and pepper, and toss well to coat everything evenly. Spread the cubes out in a single layer.
3. Roast for 20-25 minutes, turning halfway through, until the squash is tender and the edges are golden brown and beginning to caramelise. Once cooked, remove from the oven and set aside to cool slightly.
4. While the squash is roasting, place the chopped pecans in a small, dry frying pan over a medium heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and slightly darkened. Be careful, as they can burn quickly. Remove from the pan immediately and set aside.
5. Prepare the dressing. In a small bowl or a jam jar with a lid, combine all the dressing ingredients: extra virgin olive oil, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, and minced garlic (if using). Season with a pinch of salt and pepper.
6. Whisk vigorously or seal the jar and shake it well until the dressing is emulsified and creamy. What works best for me is the jar method; it’s fast and any leftovers can be stored right in it.
7. Time to assemble. In a large, wide salad bowl, add your mixed winter greens. Top with the slightly warm roasted butternut squash, sliced pear, toasted pecans, crumbled Stilton, and a generous scattering of pomegranate seeds.
8. Just before serving, drizzle about two-thirds of the honey mustard dressing over the salad. Gently toss everything together until lightly coated. Serve immediately with the remaining dressing on the side for those who’d like a little extra.

Notes

The jar method is great for making the dressing; any leftovers can be stored right in it. Serve the salad immediately with extra dressing on the side.

I really hope this Winter Christmas Salad with Honey Mustard Dressing brings a touch of brightness and joy to your festive table. It’s a recipe born from a desire for something fresh yet celebratory, and it’s become a firm favourite in my home. I’d love to hear how you get on with it, so please feel free to leave a comment below and let me know if you make any delicious variations of your own! Happy cooking.

All my best,
Sara Gomez