1. Toast the pine nuts in a dry frying pan over medium heat for 2-3 minutes, stirring often, until golden. Watch closely as they burn quickly. Set aside to cool.
2. Whisk the dressing ingredients together in a small jar or bowl.
3. Arrange the rocket on a platter and top with ham, mango, avocado and red onion.
4. Drizzle with dressing, then scatter over the pomegranate seeds and pine nuts. Serve immediately.

Tips for the best salad

• Dress the salad just before serving so the rocket stays crisp.
• To get pomegranate seeds out easily, halve the fruit and hold it cut-side down over a bowl, then tap the back firmly with a wooden spoon.
• Soak the sliced red onion in cold water for 10 minutes to take the sharp edge off.
• Tear the ham rather than dicing it. It looks better and holds the dressing.

Variations

• Add crumbled feta or torn burrata for a creamy, salty hit.
• Swap the mango for ripe peaches or nectarines when they’re in season.
• Toss through cooked quinoa or pearl couscous to make it a more filling main.
• Use toasted pecans or macadamias instead of pine nuts.

Make ahead and storage

Prep everything in the morning and store the components separately in the fridge. Cut the avocado last so it doesn’t brown. The dressing keeps in a sealed jar in the fridge for up to 3 days. Once dressed, the salad is best eaten the same day.

FAQs

Can I make this ahead for Christmas lunch?
Yes. Prep all the components ahead, then assemble and dress just before serving.

Can I use frozen pomegranate seeds?
Yes. Thaw them in the fridge and drain well before scattering over the salad.

See all our leftover ham recipes for more ways to use up the Christmas ham.