Winter Citrus Salad
A refreshing salad combining spring greens, juicy oranges, pomegranate seeds, crumbled feta, and crunchy candied pecans, all dressed with a bright olive oil and balsamic vinaigrette. Perfect for winter lunches or holiday spreads.
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.
Notes
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.