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Winter Salad

A vibrant and nutritious winter salad with mixed greens, citrus, pomegranate, feta, and candied pecans, perfect for brightening colder months.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 7 cups mixed spring greens
  • 1 1/4 cups orange segments (mandarins, clementines, or tangerines)
  • 1/2 cup pomegranate seeds (or dried cranberries as a substitute)
  • 1/2 cup feta cheese, crumbled Can be substituted with goat cheese or a dairy-free alternative.
  • 1/2 cup candied pecans, roughly chopped Can be substituted with walnuts or sunflower seeds.
Dressing
  • 1/3 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

Method
 

Preparation
  1. Wash the mixed greens and pat them dry.
  2. Segment the oranges and gather pomegranate seeds or cranberries.
  3. Crumble the feta cheese and chop the candied pecans.
Make the Dressing
  1. 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.
  2. Season with salt and pepper to taste.
Assemble the Salad
  1. In a large bowl, combine the mixed greens, orange segments, pomegranate seeds, crumbled feta cheese, and chopped pecans.
  2. Drizzle the dressing over the salad to your preference and gently toss to coat the salad evenly.
  3. You may have leftover dressing, which can be stored for later use.
Serve
  1. 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.