Go Back
Winter Salad Recipe

Winter Salad Recipe

This Winter Salad Recipe is a vibrant burst of flavor, combining sweet oranges, tart pomegranate seeds, salty feta, and crunchy candied pecans on a bed of mixed greens. It's tied together with a simple, tangy homemade vinaigrette, creating a perfect balance of textures and tastes. This beautiful and refreshing salad serves as an elegant starter, a healthy lunch, or a festive side dish for any winter meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 5 oz (about 5 packed cups) of a blend of spinach and arugula
  • 2 large Navel Oranges, peeled and segmented
  • 1/2 cup Pomegranate Seeds
  • 1/2 cup Feta Cheese, crumbled
  • 1/2 cup Candied Pecans, roughly chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Salt and Black Pepper, or to taste

Equipment

  • Small bowl or jar with lid
  • Large salad bowl
  • Salad spinner
  • Knife

Method
 

Instructions
  1. Make the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Add the salt and pepper. Whisk vigorously or shake the jar until the dressing is well-combined and emulsified. Set it aside.
  2. Prepare the Oranges: To segment the oranges, first slice off the top and bottom. Stand the orange on one of the flat ends and carefully slice away the peel and white pith. Hold the orange over a bowl and carefully cut between the membranes to release the individual segments.
  3. Prepare the Other Toppings: Seed the pomegranate if not already done. Crumble the feta cheese and roughly chop the candied pecans.
  4. Assemble the Salad: In a large salad bowl, add your mixed greens. Top with the orange segments, pomegranate seeds, crumbled feta, and chopped candied pecans.
  5. Dress and Serve: Just before serving, give the vinaigrette another shake or whisk. Drizzle about half of the dressing over the salad and toss gently. Add more dressing as needed and serve immediately.

Notes

For best results, use fresh, crisp greens that have been thoroughly washed and dried. A salad spinner is recommended. Use block feta in brine for superior flavor and creaminess. To transport the salad, keep the greens, toppings, and dressing separate and combine just before serving to prevent it from getting soggy.