A bright, crisp Winter Salad brings color and balance to cold-weather meals when heavier dishes often dominate the table. This version blends fresh greens, sweet citrus, jewel-like pomegranate seeds, creamy feta, and crunchy candied pecans. The result feels light yet satisfying, festive without being fussy, and simple enough for busy days. Whether you need a reliable holiday side or a refreshing contrast to roasted mains, this salad delivers flavor, texture, and visual appeal in every bite.
Story
I started making this Winter Salad years ago when I wanted something fresh on the table that still felt seasonal. Cold months tend to push us toward rich foods, so I looked for a way to keep meals balanced without sacrificing comfort. Citrus and pomegranate naturally shine in winter, and their bright flavors pair beautifully with greens and cheese. Over time, this Winter Salad became a staple at family gatherings because it works for many menus and diets. It feels special enough for celebrations, yet it takes very little effort. I also love how flexible this Winter Salad can be, depending on what fruit or nuts you have on hand. That balance of ease and flavor is what keeps me coming back to it every year.
Ingredients
For the salad, you need seven cups of mixed spring greens, one and one-quarter cups of mandarin orange segments, one-half cup of pomegranate seeds, one-half cup of crumbled feta cheese, and one-half cup of roughly chopped candied pecans. For the dressing, gather one-third cup olive oil, one tablespoon honey, two teaspoons Dijon mustard, two tablespoons apple cider vinegar, one tablespoon minced shallot, plus salt and pepper to taste.
Step-by-Step Instructions
Preparing the Ingredients
Start by washing and drying the mixed greens thoroughly so the dressing clings properly. Peel the citrus and separate it into clean segments, removing excess pith. Measure the pomegranate seeds and crumble the feta if it is not already prepared. Roughly chop the candied pecans so they distribute evenly throughout the salad.
Cooking Instructions
Place the greens, orange segments, pomegranate seeds, feta, and pecans into a large serving bowl. In a smaller bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot until smooth. Season with salt and pepper. Drizzle the dressing over the salad, then gently toss until everything is lightly coated. Serve right away for the best texture.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overdressing the salad, since too much dressing can weigh down the greens. Always add dressing gradually and toss gently. Another mistake involves soggy greens, which happens when they are not dried well after washing. Also, skip adding the pecans too early if the salad will sit for a few minutes, as they can lose their crunch.
Pro Tips for Better Flavor
For deeper flavor, chill the dressing briefly before tossing it with the salad. This helps the shallot and mustard blend more smoothly. You can also swap in blood oranges for extra color or add a pinch of citrus zest for a brighter finish. These small touches make the salad taste fresh and well balanced.
Serving and Storage
How to Serve
Serve this salad immediately as a side with roasted meats, baked fish, or vegetarian mains. It also works well on a buffet table because the colors stand out beautifully. This dish often earns compliments as a Holiday Side Dish because it looks festive without extra effort.
How to Store Leftovers
If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The greens stay fresh for up to one day. Toss again just before serving, adding a small splash of dressing if needed.
Conclusion
This Winter Salad proves that simple ingredients can come together in a way that feels thoughtful and seasonal. With crisp greens, bright fruit, and crunchy nuts, it offers contrast and freshness when you need it most. Try it once, and it may become part of your winter rotation for both everyday meals and special occasions.
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Frequently Asked Questions
Can I make this salad ahead of time?
You can prepare all components in advance, but keep the dressing separate. Toss everything together just before serving to keep the greens crisp and the flavors clean.
What substitutions work well in this recipe?
If pomegranates are unavailable, dried cranberries make a good swap. Goat cheese can replace feta, and walnuts can stand in for candied pecans if needed.
Is this salad considered healthy?
Yes, this dish fits well as a Healthy Green Salad thanks to fresh produce, moderate cheese, and a simple homemade dressing. It balances nutrients while still tasting satisfying.
Print
Winter Salad
- Total Time: 1 minute
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A festive winter salad made with mixed greens, citrus segments, pomegranate seeds, feta cheese, and candied pecans tossed in a simple homemade dressing.
Ingredients
- 7 cups mixed spring greens
- 1 1/4 cups mandarin orange segments
- 1/2 cup pomegranate seeds
- 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
- Place the mixed greens, orange segments, pomegranate seeds, feta cheese, and candied pecans in a large bowl.
- Add the olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot to a small bowl.
- Whisk the dressing until smooth and season with salt and pepper.
- Drizzle the dressing over the salad to taste.
- Gently toss to coat and serve immediately.
Notes
- Add dressing gradually to avoid overdressing.
- Serve immediately for best texture.
- Dried cranberries can substitute for pomegranate seeds.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 13
- Sodium: 193
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
- Cholesterol: 11