A winter salad that feels like sunshine on a plate: peppery spring greens tossed with juicy orange segments, jewel-like pomegranate seeds, salty crumbled feta and crunchy candied pecans, finished with a bright olive oil–balsamic-honey dressing. It’s simple, colorful, and perfect for cold-weather lunches, holiday spreads, or as a light side alongside roasted mains.
Why you’ll love this dish
This salad balances sweet, salty, bitter, and crunchy in a single bowl — a quick way to make a winter meal feel celebratory without a lot of fuss. It’s also an excellent option when you want something light but satisfying: the citrus and pomegranate cut through richer comfort foods while the feta and candied pecans add enough richness to feel complete.
“A perfect winter side: refreshing citrus, crunchy pecans, and tangy feta — our guests asked for seconds.” — a regular at my holiday table
Reasons to make it: it’s fast (10–15 minutes active time), scales easily for a crowd, and uses seasonal citrus and pomegranates at their peak. If you want another festive salad idea to pair with holiday platters, try this playful Caprese salad Christmas tree for a contrasting tomato-and-mozzarella option on the table.
How this recipe comes together
Start by preparing the fresh components: wash and dry the greens, segment the oranges, and seed the pomegranate if needed. Crumble the feta and have candied pecans ready (store-bought or homemade). Whisk a simple dressing of olive oil, balsamic vinegar, honey, salt and pepper, then toss everything gently so the citrus juices mingle with the dressing. The whole process is about assembly rather than cooking, which is why the salad stays bright and crisp.
What you’ll need
- 6–8 cups spring greens (mixed baby lettuces, arugula, mâche — roughly 150–200 g)
- 2–3 large oranges, peeled and segmented (navel or blood oranges work well)
- 1 cup pomegranate seeds (arils)
- 3/4 cup crumbled feta cheese (about 100 g)
- 3/4 cup candied pecans (roughly 90 g) — see tips or use store-bought
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar (adjust to taste)
- 1 tablespoon honey (maple syrup works for vegan)
- Salt and freshly ground black pepper, to taste
Substitutions/notes:
- Swap feta for goat cheese or diced halloumi if you prefer a milder or firmer cheese.
- To make the dish vegan, use a plant-based feta and replace honey with maple syrup.
- If fresh pomegranate seeds are unavailable, frozen arils (thawed) work in a pinch, though they release a little more juice.
Step-by-step instructions
- Place the spring greens in a large serving bowl and set aside.
- Segment the oranges: slice off the top and bottom, cut away the peel and pith, then use a sharp knife to cut between the membranes and release each segment. Add the segments to the greens.
- Sprinkle the pomegranate seeds over the salad for color and crunch.
- Add the crumbled feta and candied pecans to the bowl. If your pecans are large, roughly chop them so each bite gets some crunch.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, a pinch of salt, and several grinds of black pepper until emulsified. Taste and adjust seasoning.
- Drizzle the dressing over the salad and toss gently with tongs to coat everything evenly. Aim to dress the salad just before serving so the greens remain crisp.
- Serve immediately and enjoy.
Best ways to enjoy it
Serve this salad as a bright starter or as a side to richer mains like roast chicken, salmon, or pork loin. For a holiday buffet, place it in a wide shallow bowl so the colorful ingredients are visible and invite guests to serve themselves. If you’re curating a festive table, pairing it with a visually playful option — like this Caprese salad Christmas tree — gives guests variety between citrus-fresh and classic tomato-mozzarella flavors.
Pairing ideas:
- Light white wine (Sauvignon Blanc) or a brisk rosé
- Warm roasted root vegetables or a soft-rinded cheese board
- Add sliced grilled chicken or seared shrimp to make it a main course
Storage and reheating tips
- Store components separately for best results: keep the dressing in a sealed jar in the fridge up to 5 days, and store the greens, citrus segments, and pomegranate seeds in airtight containers for up to 2 days.
- Once dressed, eat the salad within a few hours; dressed greens will wilt and the pecans will soften.
- Candied pecans can be stored in an airtight container at room temperature for up to 2 weeks.
- Do not freeze the assembled salad — citrus and greens don’t freeze well. If you’ve made too much dressing, it freezes fine in ice-cube trays for up to 3 months.
Pro chef tips
- Dry greens thoroughly: excess water dilutes the dressing and makes the salad soggy. Use a salad spinner or gently pat leaves dry with paper towels.
- Segment oranges over a bowl to catch the juice — a splash of that fresh citrus can be whisked into the dressing for extra brightness.
- If making candied pecans at home, toast them briefly in a skillet with a little sugar and butter (or oil) until glossy; cool completely before adding to the salad.
- Dress lightly and toss: aim for a thin, even coating rather than puddles of dressing. You can always add more at the table.
- For cleaner presentation, arrange the greens, then artfully scatter the oranges, pomegranate seeds, feta, and pecans on top rather than tossing everything immediately — this makes a prettier platter for guests.
Creative twists
- Add roasted beets and swap feta for dollops of whipped goat cheese for a rustic, earthy version.
- Make it a protein bowl: top with sliced grilled chicken, roasted salmon, or warm quinoa.
- For a sweeter-crunch profile, use candied walnuts or almonds instead of pecans.
- Spice it up: add thinly sliced red onion or a sprinkle of crushed chilies to the dressing for a kick.
- Creamy variation: fold in a small spoonful of crème fraîche or a mild cream cheese-based dressing to make it richer (think a twist on a creamy Russian-style salad but brightened by citrus).
Common questions
Q: How long does this salad take to prepare?
A: About 10–15 minutes active time if you have pre-washed greens and ready pecans. Segmenting the oranges takes the most attention.
Q: Can I make this salad ahead of time?
A: Prepare the components (wash and dry greens, segment oranges, seed pomegranate, crumble feta) a few hours ahead and store separately. Dress the salad just before serving to preserve texture.
Q: Are candied pecans necessary?
A: They add a sweet crunch that contrasts nicely with the feta and citrus, but toasted or plain pecans will still work if you want to cut sugar or skip the extra step.
Q: How can I make this vegan?
A: Use a plant-based feta or omit the cheese, and swap honey for maple syrup in the dressing.
Q: Is this salad suitable for a holiday menu?
A: Absolutely — its colors are festive and it pairs well with heavier mains, making it a refreshing complement for holiday spreads.
If you have other questions about ingredient swaps, portion scaling, or presentation, ask and I’ll help tailor the salad to your needs.
Winter Citrus Salad
Ingredients
Salad Ingredients
- 6-8 cups spring greens (mixed baby lettuces, arugula, mâche) roughly 150–200 g
- 2-3 large oranges, peeled and segmented navel or blood oranges work well
- 1 cup pomegranate seeds (arils)
- 3/4 cup crumbled feta cheese about 100 g
- 3/4 cup candied pecans roughly 90 g — see notes or use store-bought
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar adjust to taste
- 1 tablespoon honey maple syrup works for vegan
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Place the spring greens in a large serving bowl and set aside.
- Segment the oranges: slice off the top and bottom, cut away the peel and pith, then use a sharp knife to cut between the membranes and release each segment. Add the segments to the greens.
- Sprinkle the pomegranate seeds over the salad for color and crunch.
- Add the crumbled feta and candied pecans to the bowl. If your pecans are large, roughly chop them so each bite gets some crunch.
Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, a pinch of salt, and several grinds of black pepper until emulsified. Taste and adjust seasoning.
Finishing Touch
- Drizzle the dressing over the salad and toss gently with tongs to coat everything evenly. Aim to dress the salad just before serving so the greens remain crisp.
- Serve immediately and enjoy.