The Winter Salad is a vibrant celebration of fresh, seasonal flavors that come together in a delightful and easy-to-make dish. Combining crisp mixed greens with juicy orange segments, jewel-like pomegranate seeds, creamy feta cheese, and crunchy candied pecans, all dressed in a tangy, homemade vinaigrette, this Winter Salad is perfect for adding color and festive cheer to your holiday table or any cold-weather meal. Each bite bursts with texture and brightness, making it a true crowd-pleaser that feels both indulgent and wholesome.
Ingredients You’ll Need
Gathering the right ingredients is key to ensuring your Winter Salad turns out perfectly balanced and full of vibrant flavors. Each component brings its own unique touch, from sweetness and tang to crunch and creaminess, creating a well-rounded salad that is as beautiful as it is delicious.
- 7 cups mixed spring greens: Provides a fresh, crisp leafy base with mild flavors that let other ingredients shine.
- 1 1/4 cups orange segments (mandarin, oranges, clementines, or tangerines): Adds juicy sweetness and a pop of bright citrus color.
- 1/2 cup pomegranate seeds (or dried cranberries): Offers a tart burst and festive ruby red jewels for visual appeal.
- 1/2 cup feta cheese, crumbled: Brings a creamy, tangy richness that complements the fruits and nuts.
- 1/2 cup candied pecans, roughly chopped: Adds irresistibly sweet crunch and a toasty depth of flavor.
- 1/3 cup olive oil: The smooth base for the dressing, imparting richness without heaviness.
- 1 tablespoon honey: Natural sweetness to balance the tangy vinegar and mustard in the dressing.
- 2 teaspoons Dijon mustard: Contributes a subtle kick and emulsifies the dressing for a velvety finish.
- 2 tablespoons apple cider vinegar: Provides a bright, zesty acidity that lifts all the salad flavors.
- 1 tablespoon shallot, minced: Delivers a mild onion note, adding complexity to the dressing.
- Salt and pepper, to taste: Essential seasoning to bring all elements together perfectly.
How to Make Winter Salad
Step 1: Prepare the Salad Base
Start by placing the mixed spring greens in your largest salad bowl—you want plenty of room to toss everything later without bruising the leaves. Then, gently add the orange segments, being careful to avoid squeezing out the juice; those sweet citrus bites add such bright flavor and moisture. Sprinkle on the pomegranate seeds, which offer a perfect contrast in both texture and tartness, and finally crumble the feta cheese evenly over the top for pockets of creamy tang throughout the salad.
Step 2: Add the Candied Pecans
Roughly chop the candied pecans next. These nuts bring a lovely sweetness and satisfying crunch that is essential to the texture balance of the Winter Salad. Toss them in last so they stay crisp and don’t get soggy before serving.
Step 3: Whisk the Dressing
In a small bowl, combine olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot. Whisk vigorously until the ingredients emulsify into a smooth, glossy dressing. Season with salt and pepper to taste—this simple vinaigrette is what really brightens the whole salad.
Step 4: Toss and Serve
Drizzle the dressing over the salad mixture little by little, tossing gently with salad tongs or clean hands as you go. Aim for a light, even coating that enhances the ingredients without weighing them down. If you have leftover dressing, it keeps beautifully for another use. Once tossed, serve your Winter Salad immediately to enjoy the freshest flavors and textures.
How to Serve Winter Salad
Garnishes
For an elegant finish, consider sprinkling some extra pomegranate seeds or a few whole candied pecans on top just before serving. Fresh herbs like chopped mint or parsley also add a surprising freshness that pairs beautifully with the sweet and savory elements in the Winter Salad.
Side Dishes
This Winter Salad pairs wonderfully alongside roasted poultry, grilled fish, or even hearty grain bowls. Its bright citrus notes and crunchy textures provide a lovely contrast to warm, savory main courses, making it an ideal side dish for festive dinners or weekend family meals.
Creative Ways to Present
For a stunning presentation, arrange the Winter Salad in a large glass bowl so the vibrant colors peek through, or serve it on individual plates layered with the vibrant fruits and nuts artistically placed. Another fun idea is to serve the salad in hollowed-out orange halves or small bowls made from baked phyllo cups for a charming holiday appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any Winter Salad leftovers, store them in an airtight container in the refrigerator. Keep any extra dressing separate to avoid sogginess. The salad tastes best within 1 to 2 days of preparation to maintain its fresh textures and brightness.
Freezing
Because this Winter Salad relies on fresh greens and juicy fruit, freezing it is not recommended. The delicate texture of the greens and citrus segments will break down when thawed, making the salad lose its appealing crunch and color.
Reheating
Since this salad is best served chilled or at room temperature, reheating is unnecessary. Instead, just toss the salad gently again before serving if it has been refrigerated to redistribute the dressing and freshen the flavors.
FAQs
Can I use other types of greens instead of mixed spring greens?
Absolutely! Kale, spinach, or arugula can all make great substitutions or additions for the base of your Winter Salad. Just keep in mind that some greens like kale are tougher and might benefit from a quick massage with a little dressing before tossing.
What can I substitute for pomegranate seeds if I can’t find any?
Dried cranberries are a fantastic alternative, adding similar tartness and a chewy texture. Fresh red grapes sliced in half can also add juicy sweetness if you prefer fresh fruit.
Are candied pecans store-bought or homemade better?
Both work wonderfully! Store-bought candied pecans save time and deliver consistent sweetness and crunch. However, homemade candied pecans allow you to customize the sweetness and flavors, such as adding a hint of cinnamon or cayenne for a spicy kick.
Can I make the dressing in advance?
Definitely! The dressing can be whisked together up to a week ahead and refrigerated in a sealed container. Just give it a quick shake or whisk before drizzling it over your Winter Salad.
Is this Winter Salad suitable for vegans?
To make the Winter Salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative. The rest of the ingredients and dressing are naturally vegan-friendly.
Final Thoughts
Winter Salad is one of those dishes that feels both festive and refreshingly simple—a real crowd-pleaser that brightens chilly days with its bursts of color, flavor, and texture. I can’t wait for you to try this recipe and make it your own special go-to for holiday gatherings or anytime you want a delicious and wholesome salad that warms the spirit. Enjoy every bite!
PrintWinter Salad
This vibrant Winter Salad is a refreshing mix of crisp spring greens, juicy citrus segments, tart pomegranate seeds, creamy feta cheese, and sweet candied pecans, all brought together with a tangy homemade dressing. Quick to prepare and bursting with seasonal flavors, it makes an ideal festive side dish for any holiday meal or light lunch.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad 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
Dressing Ingredients
- 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
- Combine Salad Ingredients: In a large bowl, add the mixed spring greens, orange segments, pomegranate seeds, crumbled feta cheese, and roughly chopped candied pecans. Gently mix to combine the components evenly without bruising the greens.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until the mixture is smooth and emulsified.
- Dress the Salad: Drizzle the homemade dressing over the salad mixture to your preferred taste. Use a gentle tossing motion to coat the salad evenly with the dressing, taking care not to crush the delicate greens and fruit segments.
- Serve Immediately: Once dressed, serve the salad right away to enjoy the freshness. You may have some dressing left over, which can be stored in the refrigerator for a few days.
Notes
- For a nut-free version, omit the candied pecans or substitute with seeds such as pumpkin or sunflower.
- To add extra protein, grilled chicken or shrimp can be served alongside.
- Use fresh pomegranate seeds when in season for best flavor; dried cranberries are a suitable alternative.
- The dressing can be made ahead and refrigerated for up to 3 days. Whisk again before using.
- Adjust the sweetness and acidity of the dressing by increasing or decreasing honey and vinegar to your taste.