A festive, crunchy Christmas salad bursting with seasonal flavors, topped with a zesty honey-mustard dressing.

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In a small bowl, whisk together Dijon mustard, honey, and apple cider vinegar until smooth.
Gradually add olive oil in a slow stream while whisking until emulsified. Season dressing with salt and pepper.
In a large salad bowl, combine mixed greens, pomegranate arils, dried cranberries, toasted pecans, sliced apple, red onion, and parsley.
Pour dressing over salad and toss gently to coat all ingredients evenly.
Sprinkle crumbled feta cheese on top.
Serve immediately for optimal freshness and crunch.

To toast pecans: heat a small skillet over medium heat and toast pecans, stirring often, for 3–4 minutes until fragrant.
For extra crunch, add homemade pita chips or roasted pepitas.
Can prep dressing up to 2 days ahead and refrigerate. Bring to room temperature before tossing.
Substitute goat cheese if preferred.