Introduction

This vibrant Winter Salad combines fresh greens with juicy citrus, sweet pomegranate seeds, and tangy feta, making it a refreshing yet hearty option for chilly days. The homemade honey-Dijon dressing adds a perfect balance of sweetness and acidity to brighten the flavors.

A clear glass bowl filled with colorful salad layers: the bottom layer is dark green and purple leafy greens, followed by bright orange mandarin slices scattered on top. Red pomegranate seeds are sprinkled over the salad, along with small chunks of white cheese and bits of brown nuts, creating a mix of bright colors and textures. The bowl sits on a white marbled surface, with a few whole mandarins and green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups mixed spring greens
1 1/4 cups orange segments (mandarin, 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

Instructions

Step 1: In a large bowl, combine the mixed spring greens, orange segments, pomegranate seeds, crumbled feta, 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 mixture to taste, then gently toss to coat everything evenly.
Step 4: Serve the salad immediately. Any leftover dressing can be stored for later use.

Tips & Variations

For a nut-free version, omit the candied pecans and substitute with toasted sunflower seeds or pumpkin seeds.
Swap pomegranate seeds with dried cranberries if fresh seeds are unavailable, offering a similar tart sweetness.
Add sliced avocado for extra creaminess and healthy fats.
Use blood oranges for a colorful and slightly sweeter twist on the citrus.

Storage

Store leftover salad components separately if possible to maintain freshness. Keep the dressing refrigerated in an airtight container for up to one week. Once dressed, the salad is best enjoyed immediately but can be refrigerated for up to 6 hours before the greens start to wilt. If needed, gently toss before serving again.

How to Serve

A clear glass bowl filled with a fresh salad showing multiple layers: the base layer has dark green baby spinach and mixed leafy greens with a slightly glossy texture, followed by evenly spread bright orange mandarin slices, scattered deep red pomegranate seeds, and small white crumbles of cheese on top. Small brown nut pieces are also sprinkled throughout, adding a crunchy look. The bowl sits on a white marbled textured surface with an orange and green leaves in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad ahead of time?

Yes, you can prepare the ingredients in advance but keep the dressing separate until ready to serve. Tossing the greens too early with the dressing can cause them to become soggy.

What can I use instead of feta cheese?

You can substitute feta with goat cheese or ricotta salata for a similar tangy flavor, or omit cheese entirely for a dairy-free option.