Introduction

This Winter Salad is a refreshing mix of vibrant flavors and textures, perfect for brightening up chilly days. With juicy citrus, crunchy pecans, and tangy feta, it’s a delightful way to enjoy seasonal produce.

A clear glass bowl holds a fresh salad with three visible layers: the bottom layer is dark green and purple leafy greens with a soft texture, the middle layer has bright orange mandarin slices placed evenly around, and the top layer is scattered with small white cheese crumbles and deep red pomegranate seeds along with brown chopped nuts, all contrasting beautifully. Behind the bowl, there are two whole mandarins with green leaves, and all of this is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups mixed spring greens
1 1/4 cups orange segments (mandarin, oranges, clementines, or tangerines)
1/2 cup pomegranate seeds (or 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

Step 1: In a large bowl, combine the mixed greens, orange segments, pomegranate seeds, crumbled feta, and chopped candied pecans.
Step 2: In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until the dressing is smooth.
Step 3: Drizzle the dressing over the salad to taste, then gently toss to coat all ingredients evenly.
Step 4: Serve the salad immediately for the freshest flavor and crunch. Any leftover dressing can be saved for another use.

Tips & Variations

For a nut-free version, omit the candied pecans or replace them with roasted pumpkin seeds.
Substitute pomegranate seeds with dried cranberries for a similar tartness and chew.
Add sliced avocado or grilled chicken for extra creaminess or protein.
If you prefer a sweeter dressing, increase the honey by a teaspoon or two.

Storage

Store any leftover salad (without dressing) in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate for best freshness. Toss salad with dressing just before serving to avoid sogginess.

How to Serve

A clear glass bowl contains a fresh salad with three main layers: the bottom layer is a mix of dark green and reddish leafy greens with a slightly rough texture, the middle layer is bright orange mandarin slices scattered evenly, and the top layer has small round red pomegranate seeds, small brown nut pieces, and white crumbled cheese sprinkled throughout. The bowl is set on a white marbled surface with an orange fruit and green leaves slightly out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to keep the dressing separate and toss the salad just before serving to maintain crisp greens and textures.

What can I use instead of candied pecans?

You can substitute candied pecans with roasted nuts like almonds or walnuts, or use pumpkin seeds for a different crunch.

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

Print Recipe

★★★★★

4.7 from 145 reviews

This vibrant Winter Salad combines fresh mixed spring greens with sweet mandarin orange segments, tangy pomegranate seeds, creamy crumbled feta, and crunchy candied pecans. Tossed in a homemade honey-Dijon apple cider vinegar dressing with minced shallots, this salad offers a perfect balance of flavors and textures for a refreshing and healthy winter meal or side dish.

Author: Isabella
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

For the Salad

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

For the Dressing

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

Prepare Salad Ingredients: Place the mixed spring greens, orange segments, pomegranate seeds, crumbled feta cheese, and chopped candied pecans in a large bowl, combining all the salad components for easy tossing.
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 your taste.
Toss Salad: Drizzle the prepared dressing over the salad mixture according to your preference, then gently toss the ingredients to evenly coat everything with the dressing. Be careful to toss lightly to maintain the texture of the delicate greens and citrus segments.
Serve Immediately: Serve the salad promptly after dressing to enjoy the crisp freshness and vibrant flavors. Any leftover dressing can be saved for another use.

Notes

For a different texture and sweetness, substitute dried cranberries for the pomegranate seeds if pomegranate is not available.
Candied pecans can be made at home by toasting pecans with a small amount of sugar and butter or purchased pre-made.
This salad is best served fresh; dress just before serving to prevent the greens from wilting.
For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
Adjust sweetness in the dressing by varying honey quantity to your preference.

Keywords: Winter Salad, Mixed Greens, Mandarin Orange Salad, Pomegranate, Feta Cheese, Candied Pecans, Honey Dijon Dressing, Healthy Salad, Vegetarian Salad