Winter Salad with Citrus, Pomegranate, Feta, and Candied Pecans Recipe

Introduction

This Winter Salad is a refreshing and vibrant dish that combines crisp greens with sweet citrus, tangy pomegranate, creamy feta, and crunchy candied pecans. It’s perfect for brightening up chilly days with a burst of flavor and color.

Ingredients

• 7 cups mixed spring greens
• 1 1/4 cups orange segments (mandarin, oranges, clementines, or tangerines)
• 1/2 cup pomegranate seeds (can substitute dried cranberries)
• 1/2 cup feta cheese, crumbled
• 1/2 cup candied pecans, roughly chopped
• 1/3 cup olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon shallot, minced
• Salt and pepper to taste

Instructions

1. Step 1: In a large bowl, combine the mixed greens, orange segments, pomegranate seeds, crumbled feta cheese, and chopped candied pecans.
2. Step 2: In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until smooth.
3. Step 3: Drizzle the dressing over the salad to taste, and gently toss to coat all ingredients evenly.
4. Step 4: Serve the salad immediately. You may have some dressing left over—store it for another use or drizzle on later servings.

Tips & Variations

• Use seasonal citrus like grapefruit or blood oranges for a different flavor profile.
• Substitute dried cranberries for pomegranate seeds when they’re out of season.
• Add grilled chicken or roasted turkey for a more filling meal.
• For a vegan version, omit feta cheese or replace it with a plant-based alternative.

Storage

Store leftover salad components separately—in an airtight container, greens can last 1-2 days in the fridge, and dressing can be kept for up to a week. Toss salad with dressing just before serving to keep greens crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to keep the dressing separate and toss it with the salad just before serving to avoid soggy greens.

What can I use instead of candied pecans?

You can substitute with toasted walnuts, almonds, or even sunflower seeds for a different crunch.

Winter Salad with Citrus, Pomegranate, Feta, and Candied Pecans Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

A vibrant and refreshing Winter Salad that combines mixed spring greens with sweet citrus segments, tangy pomegranate seeds, creamy feta cheese, and crunchy candied pecans, all tossed in a zesty honey-Dijon dressing. Perfect for a light and healthy meal during the colder months.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 7 cups mixed spring greens
• 1 1/4 cups mandarin orange segments (or oranges, clementines, or tangerines)
• 1/2 cup pomegranate seeds (or substitute dried cranberries)
• 1/2 cup crumbled feta cheese
• 1/2 cup candied pecans, roughly chopped

For the Dressing

• 1/3 cup olive oil
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon minced shallot
• Salt and pepper to taste

Instructions

1. Prepare the salad base: Place the mixed spring greens, mandarin orange segments, pomegranate seeds, crumbled feta cheese, and roughly chopped candied pecans in a large mixing bowl, ensuring an even distribution of all ingredients.
2. Make the dressing: In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot until the mixture is smooth and emulsified. Season with salt and pepper to taste.
3. Toss the salad: Drizzle the dressing over the salad ingredients to your preference, then gently toss everything together to coat the greens and other components evenly without bruising the delicate leaves.
4. Serve immediately: Transfer the dressed salad to serving plates or a salad bowl and serve right away for maximum freshness. Any leftover dressing can be stored refrigerated for future use.

Notes

• Substitute pomegranate seeds with dried cranberries if pomegranate is unavailable.
• For a nut-free version, omit the candied pecans or replace them with toasted seeds.
• To make this salad vegan, replace feta cheese with a plant-based cheese alternative and substitute honey with maple syrup.
• The salad is best served immediately to preserve the crispness of the greens and freshness of the citrus.
• Leftover dressing can be refrigerated in an airtight container for up to 3 days.

Keywords: winter salad, mixed greens salad, citrus salad, pomegranate salad, feta cheese salad, candied pecans salad, healthy salad, vegetarian salad, easy dressing