Description
This Citrus Salad with Orange-Maple Vinaigrette is a bright and festive holiday side dish featuring juicy navel oranges, sweet pomegranate arils, tangy goat cheese, and crunchy candied pecans all tossed in a luscious orange-maple dressing. It’s easy to prepare, make-ahead friendly, and adds a stunning pop of color and flavor to any holiday table.
Ingredients
For the Salad:
- 4-6 cups mixed greens
- 2-3 large navel oranges
- ¾ cup pomegranate arils
- ½-⅔ cup crumbled goat cheese
- ½ cup candied pecans, halved or left whole
For the Maple-Cider Dressing:
- ¼ cup olive oil
- 3 Tbsp maple syrup
- 3 Tbsp fresh orange juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Make the dressing: Whisk together olive oil, maple syrup, fresh orange juice, apple cider vinegar, Dijon mustard, salt, and black pepper in a small jar or measuring glass until smooth. Cover and refrigerate until ready to use to let the flavors meld.
- Slice the oranges: Cut a slice off the top and bottom of each orange to expose the flesh. Place the orange upright on a cutting board and carefully slice off the peel and pith by following the contour of the fruit. Then cut along the orange sections into slices or segments, removing any seeds.
- Assemble and serve: In a large serving bowl, combine the mixed greens, orange segments, pomegranate arils, crumbled goat cheese, and candied pecans. Drizzle with your desired amount of orange-maple dressing and toss gently until the salad is fully coated.
- Serve immediately: For extra crunch, you can add more candied pecans on top of each individual bowl after dressing the salad. This salad is best served fresh to maintain crispness of the greens.
Notes
- The ingredient amounts for the salad can be adjusted to taste—add more or less of any component depending on your preference.
- You can prepare the dressing a day in advance and store it refrigerated to save time on the day you serve the salad.
- For a nut-free version, omit the candied pecans and substitute pumpkin seeds or omit entirely.
- Use fresh, high-quality oranges for the juiciest and most flavorful salad.
- The salad is best eaten immediately after dressing to avoid soggy greens.
