introduction
Winter Salad brings bright citrus and jewel-like pomegranate to the season’s greens for a cheerful, crunchy side or light lunch. This Winter Salad showcases refreshing flavors and a quick honey-vinegar dressing that makes it perfect for holiday plates or weeknight meals.
Why You’ll Love This Winter Salad:
- Bright, balanced flavors from sweet oranges and tangy feta.
- Quick to assemble—ready in about 10 minutes.
- Great for make-ahead meal prep; keeps texture when dressed lightly.
- Crowd-pleasing color and crunch that’s very Pinterest-friendly.
- Flexible: easily doubled for gatherings or scaled down for two.
Ingredients Needed
Greens
- 6 cups spring greens (mixed baby lettuces, arugula, and spinach)
Fruit & Toppings
- 2 juicy oranges, segmented (about 1 1/2 cups)
- 1/2 cup pomegranate seeds
- 3/4 cup candied pecans
Cheese
- 1/2 cup crumbled feta
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar (or apple cider vinegar)
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Step-by-Step Instructions
- In a large bowl, combine spring greens, segmented oranges, and pomegranate seeds.
- Add crumbled feta and candied pecans.
- In a separate bowl, whisk together olive oil, vinegar, honey, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or chill slightly before serving.
Serving Suggestions Winter Salad
Serve this Winter Salad alongside roasted chicken, baked salmon, or a grain bowl. For a heartier main, top with sliced grilled chicken or warm quinoa. For a holiday table, plate on a large platter and scatter extra pomegranate seeds for sparkle. For flavor inspiration that leans into bold, spicy toppings, try a protein-packed twist inspired by a bold and flavorful Divorce Salad with Spicy Chickpeas and Tangy Avocado Dressing.
Tips for Success Winter Salad
- Use very fresh spring greens; they hold up best to dressing without wilting.
- Segment oranges over a bowl to catch juices, then add those juices to the dressing for extra citrus brightness.
- Toast pecans briefly before candying for stronger nutty flavor.
- Dress lightly and toss just before serving to keep the greens crisp.
- If prepping ahead, store dressing separately and add nuts just before serving to keep them crunchy.
variation (if any)
- Protein boost: Add 1 cup roasted chickpeas or 8 oz grilled chicken.
- Cheese swap: Replace feta with goat cheese for creamier tang.
- Nut-free: Swap candied pecans for roasted pepitas or toasted sunflower seeds.
FAQs
Q: How far ahead can I make this Winter Salad?
A: Assemble components up to 1 day ahead, but keep dressing and candied pecans separate. Toss everything together within 30 minutes of serving.
Q: Can I use canned or frozen pomegranate seeds?
A: Fresh pomegranate arils are best for crunch and freshness, but thawed frozen arils can work in a pinch. Drain any excess liquid.
Q: What vinegar is best for the dressing?
A: Red wine vinegar or apple cider vinegar both work well—red wine gives a slightly sharper tang, apple cider is milder and fruitier.
Q: How do I candy pecans quickly?
A: Toss pecans with 2 tbsp sugar and 1 tbsp water in a skillet over medium heat. Cook, stirring, until the sugar caramelizes, then cool on parchment.
Ingredients
Greens
- 6 cups spring greens (mixed baby lettuces, arugula, and spinach) Use very fresh greens for the best texture.
Fruit & Toppings
- 2 juicy oranges oranges, segmented About 1 1/2 cups when segmented.
- 1/2 cup pomegranate seeds Fresh arils recommended for crunch.
- 3/4 cup candied pecans Toast briefly for stronger flavor.
Cheese
- 1/2 cup crumbled feta Can substitute with goat cheese.
Dressing
- 3 tbsp extra-virgin olive oil Adds richness to the dressing.
- 2 tbsp red wine vinegar (or apple cider vinegar) Both vinegars work well.
- 1 tbsp honey For sweetness.
- 1/2 tsp kosher salt Adjust to taste.
- 1/4 tsp freshly ground black pepper Adds spice to the dressing.
Instructions
Preparation
- In a large bowl, combine spring greens, segmented oranges, and pomegranate seeds.
- Add crumbled feta and candied pecans.
Dressing
- In a separate bowl, whisk together olive oil, vinegar, honey, salt, and pepper to create the dressing.
Assembly
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, or chill slightly before serving.
