A bright, seasonal salad that feels like sunshine on a winter plate — crisp spring greens tossed with juicy orange segments, ruby pomegranate seeds, tangy crumbled feta, and crunchy candied pecans. A simple olive oil–balsamic-honey dressing ties everything together in minutes, so this is one of those salads you can bring to a holiday table or pull together for a weeknight when you want something fresh and celebratory. If you enjoy citrus-forward salads at this time of year, you might also like the playful presentation of a Caprese salad Christmas tree for holiday entertaining.
Why you’ll love this dish
This winter salad is all about contrast: sweet versus tangy, crunchy versus creamy, crisp leaves versus juicy fruit. It’s fast, visually striking, and uses ingredients that are at their best in cold months — oranges and pomegranate add seasonal brightness when other produce is scarce. It’s also flexible: double it for a potluck, keep it meat-free for vegetarians, or add grilled chicken or salmon for a main-course salad.
“Bright, crunchy, and so easy — this salad became our new holiday side. The candied pecans are the star.” — a quick reader review
The cooking process explained
No stove required. This recipe is mostly assembly with a quick whisked dressing. Expect three short steps: segment the oranges and seed the pomegranate, toss the greens with the fruit and cheese, then whisk the dressing and dress just before serving. If you like things extra-crunchy, prepare the candied pecans in advance. Total hands-on time is about 10–15 minutes.
What you’ll need
- 6 cups spring greens (a mix of baby spinach, arugula, and baby lettuce)
- 2 large oranges (navel or blood oranges), segmented
- 1/2–3/4 cup pomegranate seeds (about 1 medium pomegranate)
- 4 oz crumbled feta cheese
- 3/4 cup candied pecans (store-bought or homemade)
- 3 Tbsp extra-virgin olive oil
- 1–1.5 Tbsp balsamic vinegar (adjust to taste)
- 1 Tbsp honey (or maple syrup for vegan)
- Kosher salt and freshly ground black pepper, to taste
Notes/substitutions:
- Swap feta for goat cheese or vegan feta for a dairy-free version.
- Use maple syrup in place of honey to make the dressing vegan.
- If you don’t have candied pecans, toast plain pecans with a little brown sugar and butter (or coconut oil) for 5–7 minutes until caramelized.
Step-by-step instructions
- Prep the fruit: Peel and segment the oranges over a bowl to catch juices, then squeeze any remaining juice into the dressing if you like extra citrus brightness. Remove pomegranate seeds by halving the fruit and tapping the back with a wooden spoon over a bowl, or use your fingers to loosen seeds.
- Build the base: In a large salad bowl, combine the spring greens, orange segments, pomegranate seeds, crumbled feta, and candied pecans. Toss gently to distribute.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, a pinch of salt, and a grind of black pepper until emulsified. Taste and adjust—more honey for sweetness or more vinegar for tang.
- Dress and serve: Drizzle the dressing over the salad (start with half, then toss and add more if needed). Toss gently so the oranges don’t break up. Serve immediately.
Best ways to enjoy it
This salad shines as a holiday side or a celebratory starter. Plate it on a wide serving platter so the colors show — scatter extra pomegranate seeds and a few whole candied pecans on top for presentation. Pair with roasted pork loin, grilled salmon, or a simple roast chicken. For a lighter meal, serve with crusty bread and a bowl of lentil soup.
Storage and reheating tips
- Store undressed salad components separately. Keep greens and fruit in an airtight container in the refrigerator for up to 24–48 hours.
- Keep candied pecans in a separate airtight container at room temperature for up to a week. If they soften, re-crisp them in a 300°F (150°C) oven for 3–5 minutes.
- Once dressed, the salad is best eaten immediately; dressed greens will wilt within a few hours. Leftover dressed salad should be eaten within the same day.
Pro chef tips
- Segment oranges over a bowl to catch juice and use that juice in the dressing for brighter flavor.
- Pat orange segments dry on a paper towel before adding to the greens to avoid watering down the salad.
- Emulsify the dressing well: whisk vigorously for 20–30 seconds or shake in a jar with a tight lid so oil and vinegar combine.
- Balance flavors: if your oranges are very sweet, add a touch more balsamic or a pinch of flaky sea salt to lift the dish.
- If serving to a crowd, toss dressing lightly with half the salad first, then add the rest to avoid overdressing.
Different ways to try it
- Add protein: top with warm grilled shrimp, sliced roast chicken, or seared salmon for a hearty main.
- Make it vegan: use maple syrup and vegan feta or omit cheese and add avocado slices for creaminess.
- Warm variation: briefly warm the candied pecans and toss them with the oranges right before serving for a cozy touch.
- If you want a creamier winter side with a different texture profile, try a creamy Russian-style salad as an alternative on the holiday spread.
Helpful cooking tips
- Seed pomegranates quickly by scoring the skin, separating into sections, and tapping the back; wear a dark shirt to avoid stains.
- Make candied pecans ahead: they keep well and cut last-minute stress.
- Taste as you go with the dressing—balsamic varies in sweetness and acidity.
- If using pre-packaged greens, give them a gentle toss to remove any excess moisture so dressing clings better.
Common questions
Q: How long does this salad take to prepare?
A: From start to finish it’s about 10–15 minutes if your ingredients are ready; allow 20 minutes if you’re segmenting oranges and seeding pomegranate for the first time.
Q: Can I prep parts of this salad ahead of time?
A: Yes. Wash and dry greens, store them in the fridge. Make candied pecans in advance and keep them separate. Segment oranges a few hours ahead and store in an airtight container. Don’t dress until right before serving.
Q: Is this salad suitable for vegetarians or vegans?
A: Vegetarians: yes, with the feta as-is. Vegans: use maple syrup for the honey and swap feta for a vegan alternative or omit it.
Q: Can I substitute other nuts for pecans?
A: Yes — walnuts, almonds, or hazelnuts work well when candied or toasted.
Q: What’s the best way to keep the salad from getting soggy?
A: Keep dressing separate until serving and dry citrus segments well. Add crunchy elements like candied nuts at the last minute.
If you want any help scaling quantities or turning this into a plated starter for a dinner party, tell me how many people you’re serving and I’ll adjust the amounts and timing.
Winter Citrus Salad
Ingredients
Salad Ingredients
- 6 cups spring greens (mix of baby spinach, arugula, and baby lettuce)
- 2 large oranges (navel or blood oranges), segmented
- 1/2–3/4 cup pomegranate seeds (about 1 medium pomegranate)
- 4 oz crumbled feta cheese Can swap for goat cheese or vegan feta for dairy-free version.
- 3/4 cup candied pecans (store-bought or homemade) Can substitute with toasted plain pecans.
Dressing Ingredients
- 3 Tbsp extra-virgin olive oil
- 1–1.5 Tbsp balsamic vinegar Adjust to taste.
- 1 Tbsp honey Use maple syrup for vegan version.
- Kosher salt and freshly ground black pepper, to taste
Instructions
Preparation
- Segment the oranges over a bowl to catch juices, then squeeze any remaining juice into the dressing for added citrus brightness.
- Remove the pomegranate seeds by halving the fruit and tapping the back with a wooden spoon or loosening seeds with your fingers.
Assembly
- In a large salad bowl, combine the spring greens, orange segments, pomegranate seeds, crumbled feta, and candied pecans. Toss gently to mix.
Dressing
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
Serving
- Drizzle the dressing over the salad, starting with half, then toss gently to combine without breaking the orange segments. Serve immediately.