Winter Salad
A vibrant and nutritious winter salad with mixed greens, citrus, pomegranate, feta, and candied pecans, perfect for brightening colder months.
Ingredients
Salad Base
- 7 cups mixed spring greens
- 1 ¼ cups orange segments (mandarins, clementines, or tangerines)
- ½ cup pomegranate seeds (or dried cranberries as a substitute)
- ½ cup feta cheese, crumbled Can be substituted with goat cheese or a dairy-free alternative.
- ½ cup candied pecans, roughly chopped Can be substituted with walnuts or sunflower seeds.
Dressing
- ⅓ cup olive oil
- 1 tablespoon honey Can be substituted with maple syrup for a vegan option.
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon shallot, minced
- Salt and pepper to taste
Instructions
Preparation
- Wash the mixed greens and pat them dry.
- Segment the oranges and gather pomegranate seeds or cranberries.
- Crumble the feta cheese and chop the candied pecans.
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 well combined.
- Season with salt and pepper to taste.
Assemble the Salad
- In a large bowl, combine the mixed greens, orange segments, pomegranate seeds, crumbled feta cheese, and chopped pecans.
- Drizzle the dressing over the salad to your preference and gently toss to coat the salad evenly.
- You may have leftover dressing, which can be stored for later use.
Serve
- Transfer the salad to plates or a large serving bowl and enjoy immediately.
Notes
Ensure ingredients are fresh for the best taste and texture. Add the dressing just before serving to keep the greens crisp.
