Winter Citrus Salad
A bright and crisp salad that combines sweet oranges, tangy feta, and crunchy candied pecans, dressed with a simple olive oil-balsamic-honey dressing.
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.
Notes
This salad is great as a holiday side or a refreshing starter. Storage tips: Keep undressed salad components separate in airtight containers. Dressed salad is best eaten immediately.