Name: Winter Citrus and Pomegranate Salad with Feta and Candied Pecans Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
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; 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

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Introduction

This Winter Salad is a refreshing and vibrant mix of seasonal ingredients that brighten up any meal. With sweet citrus, tangy pomegranate, creamy feta, and crunchy candied pecans, it’s a perfect balance of flavors and textures.

A white bowl filled with a salad arranged in layers on a bed of mixed green and dark purple lettuce leaves. On top, there are bright orange slices stacked in the center, juicy red pomegranate seeds densely packed to the right, a cluster of dark brown glazed pecans next to the pomegranate, softened white crumbled cheese below the pecans, and a pile of dried dark red cranberries next to the cheese. The salad ingredients contrast nicely against the green leaves underneath. Scattered around the bowl are a few stray pomegranate seeds. The bowl sits on a white marbled surface. Nearby, there is a white pitcher with a mustard-colored dressing that has visible black seeds. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups mixed spring greens
1 1/4 cups mandarin orange segments (or oranges, clementines, or tangerines)
1/2 cup pomegranate seeds (can substitute dried cranberries)
1/2 cup crumbled feta cheese
1/2 cup roughly chopped candied pecans
1/3 cup olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon minced shallot
Salt and pepper to taste

Instructions

Step 1: In a large bowl, combine the mixed greens, orange segments, pomegranate seeds, crumbled feta cheese, and chopped candied pecans.
Step 2: In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until smooth.
Step 3: Drizzle the dressing over the salad to your liking, then gently toss everything together to coat evenly.
Step 4: Serve the salad immediately. Any leftover dressing can be saved for another use.

Tips & Variations

Use dried cranberries instead of pomegranate seeds for a different but equally delicious flavor.
Add grilled chicken or shrimp to make it a heartier meal.
Toast the pecans yourself for extra crunch and warmth.
Adjust the honey in the dressing to taste for more or less sweetness.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well and whisk before using again. For best texture, dress the salad just before serving.

How to Serve

A white speckled bowl filled with a colorful salad is placed on a white marbled surface. The bottom layer is a mix of green and dark purple leafy lettuce, topped with a layer of light beige quinoa spread evenly across the greens. On top of the quinoa, bright orange mandarin slices are neatly arranged in the center. Bright red pomegranate seeds are scattered throughout the salad, adding pops of color. A creamy white dressing is artistically drizzled over the mandarin slices and surrounding ingredients, creating a visually appealing contrast. Small bits of purple onion and green herb leaves are mixed into the salad, giving it additional texture and color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to keep the dressing and salad ingredients separate until ready to serve to maintain freshness and prevent wilting.

What can I substitute for candied pecans?

You can use regular toasted pecans or walnuts. For a sweeter crunch, briefly toss nuts with a little honey and toast them in a skillet.