Description
This Winter Salad is a vibrant and festive dish combining fresh mixed spring greens, juicy orange segments, tangy pomegranate seeds, creamy feta cheese, and crunchy candied pecans. Tossed in a homemade honey-Dijon apple cider vinaigrette, it’s a refreshing and colorful addition to any holiday menu or a light, healthy meal.
Ingredients
For the Salad
- 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
For the Dressing
- 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
- Prepare the Salad: In a large bowl, combine the mixed spring greens, orange segments, pomegranate seeds, crumbled feta cheese, and roughly chopped candied pecans.
- Make 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 well combined.
- Toss the Salad: Drizzle the homemade dressing over the salad ingredients to your desired taste. Gently toss everything together to ensure the greens and toppings are evenly coated with the dressing.
- Serve: Serve the salad immediately to enjoy the fresh flavors. You may have leftover dressing, which can be stored refrigerated for future use.
Notes
- Substitute dried cranberries if pomegranate seeds are unavailable.
- Candied pecans add a sweet crunch but can be omitted or replaced with regular toasted pecans for a less sweet option.
- The dressing can be adjusted with more honey or mustard depending on your taste preference.
- Serve immediately after dressing to keep greens crisp.
- Leftover dressing can be stored in the refrigerator for up to one week.
