Apricot-Poppyseed Winter Salad

This gorgeous Apricot-Poppyseed Winter Salad is loaded with sweet honeycrisp apples, juicy pomegranate seeds, roasted pecans for a nutty crunch and shaved Brussels sprouts for a delicious Christmas salad, for a dinner party or as part of your regular weeknight meals!

December’s harvest has an abundance of hearty vegetables such as cauliflower, celery, potatoes, winter squashes, parsnips, rutabagas, leafy greens, boy choy, broccoli, cabbage, avocados, cranberries and a variety of citrus. And, while the apple orchards are still blossoming with delicious recipe possibilities, we’re focusing on two other key ingredients in this salad: Brussels sprouts and pomegranates. 

The edible seeds in pomegranates have an impressive nutrient profile with one single cup of arils providing 7g fiber, 3g protein, 30% of the RDI for Vitamin C and 36% of the RDI for Vitamin K. They also contain two important plant compounds, Punicalagins and Punicic Acid. Punicalagins is an extremely potent antioxidant, while Punicic Acid (most often found in pomegranate seed oil) is a type of conjugated linoleic acid with potent biological effects. 

Like others in the cruciferous vegetable family, Brussels sprouts are high in fiber, Vitamin C, antioxidants that help promote iron absorption, may improve tissue repair and provide healthy immune function. Some studies have found that they could protect against carcinogens and other cancer-causing agents, as well as prevent oxidative damage to cells. 

Apricot-Poppyseed Winter Salad

Servings: 6-8

Prep Time: 5 minutes

Total Time: 5 minutes


  • 1/4 cup Apricot Fruit Spread
  • 2 T Apple Cider Vinegar
  • 1 T Extra Virgin Olive Oil
  • 2 tsp. Dijon Mustard
  • 1/2 tsp. Poppyseed
  • Salt & Black Pepper, to taste

For serving:

  • Lacinato Kale, chopped
  • Arugula
  • Avocado, sliced
  • Parmesan Cheese, grated
  • Pomegranates
  • Honeycrisp Apples, sliced
  • Brussels Sprouts, shaved
  • Pecans, crushed


  1. To make the salad dressing, simply whisk together all ingredients in a small bowl. Add 2-3 tablespoons of water to desired thickness. 
  2. Toss the kale, arugula and shaved Brussels sprouts together in a large serving bowl. Add the salad dressing to toss once more, then top with remaining salad ingredients. Season with salt and black pepper to taste before serving.  

Now that you’ve mastered the art of tossing together a delicious winter salad fit for a crowd, it’s time to grab our forks and enjoy the seasonal comforts of the winter harvest!


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