Name: Festive Winter Salad with Oranges, Pomegranate, Feta & Candied Pecans Recipe
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Cuisine: American
Ingredients: 7 cups mixed spring greens; 1 1/4 cups orange segments (mandarin, or oranges, clementines, or tangerines); 1/2 cup pomegranate seeds (can substitute dried cranberries); 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

Jump to Recipe· 4.2 from 15 reviews

I absolutely love sharing this Festive Winter Salad with Oranges, Pomegranate, Feta & Candied Pecans Recipe because it combines the bright, tangy sweetness of citrus and pomegranate with the creamy saltiness of feta and the delightful crunch of candied pecans. Every bite bursts with a harmony of textures and flavors that instantly lifts the spirit of any winter gathering. It’s light yet satisfying, refreshing but indulgent, and a true celebration of seasonal ingredients that I like to turn to whenever I want to add a bit of sparkle to my table.

Why You’ll Love This Festive Winter Salad with Oranges, Pomegranate, Feta & Candied Pecans Recipe

I find the flavor profile of this salad to be absolutely irresistible. The juicy, sweet oranges paired with the tart pop of pomegranate seeds create a vibrant freshness that’s perfectly balanced by the creamy, tangy feta cheese. Then, the candied pecans add this wonderful sweetness and texture contrast that really brings everything together. It’s like a winter party for your taste buds in every forkful. I love how the flavors are both bold and harmonious, making it a standout side dish or light main for any occasion.

Another reason I adore this recipe is how simple and quick it is to prepare. From start to finish, it comes together in about 15 minutes, with just a minute needed to whip up the dressing. Even on busy days, I can toss it all together without stress. Plus, the ingredients are easy to find and naturally colorful, so it looks as good as it tastes. It’s become my go-to salad for holiday dinners, casual winter lunches, and festive parties alike because it’s not just delicious but also strikes the perfect balance of effortless and impressive.

Ingredients You’ll Need

There are five white bowls placed on a white marbled surface. The largest bowl at the back holds fresh green leafy salad with different shades of green leaves. In front and center is a medium bowl filled with bright orange peeled mandarin slices, smooth and shiny. To the right of the mandarins is a smaller bowl full of white crumbly cheese. Below the cheese bowl is another small bowl containing brown chopped pecans with a slightly rough texture. On the left bottom corner, there is a bowl filled with shiny, deep red pomegranate seeds. The bowls are made of clear glass, showing the colorful ingredients inside clearly, photo taken with an iphone --ar 4:5 --v 7

This salad relies on a handful of fresh, vibrant ingredients that bring distinct flavors and textures to the dish. Each item is essential in creating the perfect balance of sweet, salty, creamy, and crunchy elements that make this salad such a delight to eat.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Mixed spring greens: The fresh base that adds vibrant color and a tender crunch to the salad.
Orange segments (mandarin, clementines, or tangerines): These juicy pieces provide natural sweetness and bright citrus notes.
Pomegranate seeds: Little bursts of tartness and jewel-like color that brighten each bite.
Feta cheese: Crumbled for a creamy, salty contrast that enhances all the sweet elements.
Candied pecans: Roughly chopped to add a sweet crunch and a lovely caramelized flavor.
Olive oil: The smooth fat that carries the dressing and keeps everything luscious.
Honey: For a gentle sweetness that balances the tangy vinegar and mustard.
Dijon mustard: Adds a subtle kick and depth to the dressing.
Apple cider vinegar: Brings brightness and acidity to awaken the salad flavors.
Minced shallot: Imparts a mild onion flavor that ties the dressing together.
Salt and pepper: To season perfectly and enhance all the ingredients.

Directions

Step 1: In a large bowl, combine 7 cups of mixed spring greens with 1 1/4 cups of orange segments, 1/2 cup of pomegranate seeds, 1/2 cup of crumbled feta cheese, and 1/2 cup of roughly chopped candied pecans. Gently toss the mixture to distribute the ingredients evenly.

Step 2: In a separate small bowl, whisk together 1/3 cup of olive oil, 1 tablespoon of honey, 2 teaspoons of Dijon mustard, 2 tablespoons of apple cider vinegar, and 1 tablespoon of minced shallot until you have a smooth, emulsified dressing. Season with salt and pepper to taste.

Step 3: Drizzle the dressing evenly over the salad mixture. Using tongs or salad servers, gently toss everything again to make sure all the greens are lightly coated without bruising the delicate leaves.

Step 4: Taste and adjust seasoning if needed. You might have a bit of dressing left over; that’s perfect for anyone who loves a little extra drizzle on their salad. Serve immediately to enjoy the crisp freshness and contrasting textures at their best.

Servings and Timing

This recipe makes about 4 to 6 servings, making it the perfect size for a family meal or sharing at a small gathering. Preparation time is roughly 15 minutes, which includes prepping and tossing all the ingredients. The actual cook time is just about 1 minute for whisking the dressing together. Overall, you’re looking at about 16 minutes from start to finish, and this salad is best served fresh right after assembling to preserve the texture and flavor bursts. There’s no resting or cooling time necessary, which adds to its appeal when you want something quick but impressive.

How to Serve This Festive Winter Salad with Oranges, Pomegranate, Feta & Candied Pecans Recipe

A white plate on a white marbled surface holds a creamy dish with green beans placed in a circle on the bottom layer. On top of the green beans is a thick, creamy light beige sauce covering most of the beans. The top layer consists of crispy golden brown fried onion rings piled high in the center. A silver fork rests on the left side of the plate, its handle pointing down. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature to let the freshness shine without any dulling of texture. It pairs beautifully alongside winter mains like roast chicken, glazed ham, or even a hearty meatloaf. The bright citrus and pomegranate contrast wonderfully with rich, savory dishes, making the whole meal well balanced and festive.

Presentation-wise, I like to plate this salad in shallow, wide bowls so the colors of the oranges and pomegranate really pop against the greens. A sprinkle of extra candied pecans on top adds an inviting crunch right before serving. For a stunning effect, you can garnish with a few fresh herb sprigs like mint or parsley to add a little green vibrancy and fresh aroma.

For drinks, I find a crisp white wine such as Sauvignon Blanc or a sparkling rosé pairs perfectly with this salad’s brightness. If you’re serving a non-alcoholic option, a sparkling water infused with a slice of orange or a lightly brewed iced green tea complements the flavors nicely without overpowering the palate. This salad is ideal for holiday gatherings, winter dinner parties, or any time you want to add a touch of seasonal magic to your table.

Variations

Personalizing this salad is so easy and fun. If you want to try a different twist, substitute the feta with goat cheese or blue cheese for a creamier or tangier profile. For those avoiding dairy, crumbled roasted chickpeas or toasted tofu cubes work wonderfully to add protein and texture without sacrificing flavor.

If you are gluten-free or following a vegan diet, just replace the candied pecans with simple toasted nuts without honey or swap the honey in the dressing for maple syrup or agave nectar. These small tweaks keep the salad lively and inclusive for everyone at your table.

For a flavor variation, I sometimes add thinly sliced red onions or a handful of fresh herbs like basil or mint to enhance the freshness even more. If you feel adventurous, try roasting the pecans with a pinch of smoked paprika or cinnamon before candying them to introduce a subtle warmth and complexity that pairs beautifully with the citrus components. The possibilities are endless, and each variation offers a new way to enjoy this Festive Winter Salad with Oranges, Pomegranate, Feta & Candied Pecans Recipe.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, which is rare because this salad disappears so quickly, store it in an airtight container in the fridge. I recommend separating the dressing if possible to prevent the greens from becoming soggy—simply keep the dressing in a small jar or container on the side. Stored this way, the salad will keep fresh for up to 1 day, although it’s at its peak texture and flavor when fresh.

Freezing

This salad is not suitable for freezing, mainly because the fresh greens and dressing will lose their texture and become watery after thawing. The best way to enjoy the crisp, vibrant qualities is to serve it fresh. However, you can freeze candied pecans separately if you want to prepare them ahead of time, and then add them fresh to your salad upon serving.

Reheating

Since this salad is served fresh and raw, reheating is not recommended. If you want to enjoy leftovers, let the salad come to room temperature for about 10–15 minutes before eating, especially if it has been stored in the fridge, to allow the flavors to relax, but avoid warming it up. This way, the salad maintains its bright, crisp qualities and remains full of life.

FAQs

Can I substitute the mixed greens with other types of lettuce?

Absolutely! While mixed spring greens provide a lovely variety of textures and flavors, you can swap them with baby spinach, arugula, or even kale if you prefer something heartier. Just keep in mind that tougher greens like kale might need to be massaged with a little olive oil to soften before adding the toppings.

What can I use if I don’t have pomegranate seeds?

If pomegranate seeds aren’t available, dried cranberries or fresh red grapes halved work well as substitutes. They add a similar burst of sweetness and color, keeping the salad lively and festive.

Can this salad be made ahead of time?

I recommend prepping the components separately if you want to save time. You can segment oranges, crumble feta, and prepare the dressing a few hours ahead, but toss everything together just before serving to keep the salad crisp and fresh.

How do I make candied pecans at home?

Candied pecans are easy to make by gently toasting pecans in a skillet with a little butter, sugar, and a pinch of salt until coated and caramelized. Once cooled, chop them roughly and add to your salad for that perfect sweet crunch.

Is this salad suitable for a holiday buffet?

Yes! This Festive Winter Salad with Oranges, Pomegranate, Feta & Candied Pecans Recipe is perfect for holiday buffets because it’s colorful, easy to serve, and offers a refreshing contrast to heavier dishes. Just keep the dressing separate until serving to maintain freshness.

Conclusion

Trust me, once you try this Festive Winter Salad with Oranges, Pomegranate, Feta & Candied Pecans Recipe, it will become one of your favorite easy winter dishes that you’ll reach for time and again. It strikes such a joyful balance of sweet, tangy, creamy, and crunchy that it feels like a celebration on your plate. I can’t wait for you to share it with your loved ones and watch it become a star at your holiday meals or cozy weeknight dinners. Give it a try — your taste buds will thank you!