Winter Salad Mixed Greens Oranges

This winter salad has become the bright spot on my holiday table and it never fails to bring a burst of color and fresh crunch. Sweet citrus, jewel-like pomegranates, creamy feta and crunchy candied pecans join forces on a bed of greens for a truly festive dish. The simple homemade dressing brings everything together and guarantees you are not serving a boring salad.

The first time I brought this winter salad to a neighborhood potluck everyone raved about the mix of textures. Now I am asked to make it every holiday season and even the kids grab second helpings.

Ingredients

• Spring greens: seven cups for the freshest mixed texture and subtle flavor. Look for bright unwilted leaves at the market.
• Orange segments: one and a quarter cups for sweetness and juiciness. Use mandarins clementines or tangerines choose ones that feel heavy for their size.
• Pomegranate seeds: half a cup for tartness and crunch. The seeds should be glossy and deep red. Dried cranberries work if pomegranates are out of season.
• Feta cheese: half a cup for tangy creaminess. Buy a block and crumble it yourself for best texture.
• Candied pecans: half a cup for sugary crunch. Check that they are crisp not sticky. Roughly chop for easier eating.
• Olive oil: one third cup as the base for the dressing. Choose extra virgin for best flavor.
• Honey: one tablespoon for balancing the tang of citrus and vinegar. Local honey is great if you have it.
• Dijon mustard: two teaspoons to emulsify and add subtle heat. Use a smooth creamy Dijon.
• Apple cider vinegar: two tablespoons for gentle acidity that works perfectly with fruit.
• Shallot: one tablespoon minced for mild aromatic sharpness. Look for firm bulbs with shiny skin.
• Salt and pepper: to taste for seasoning. Freshly ground black pepper makes a difference.

Instructions

Assemble the Salad:

Place the greens in a large serving bowl. Toss gently to separate them. Scatter the orange segments evenly across the greens followed by the pomegranate seeds and crumbled feta. Distribute the candied pecans last so they stay crisp.

Make the Dressing:

In a small bowl combine olive oil honey Dijon mustard apple cider vinegar and minced shallot. Whisk constantly until the dressing becomes glossy and thick. Taste and add salt and black pepper as needed.

Dress and Toss:

Drizzle half of the dressing slowly over the salad aiming for even coverage. Gently toss the salad with clean hands making sure every leaf is coated but keeping the toppings visible. Add more dressing as needed reserving some for passing at the table.

Serve:

Transfer the dressed salad to your serving platter or keep it in the bowl. Serve immediately to maintain crisp greens and vibrant flavors.

I absolutely love the burst of color and flavor from the pomegranate seeds. My kids often help sprinkle them over the top and we always end up sneaking extra bites from the salad bowl before dinner is served. This little ritual is now a winter tradition at our house.

Storage Tips

Keep the salad ingredients and dressing separate until just before serving. Greens and toppings will stay crisp in airtight containers in the fridge for up to forty eight hours. If you have leftover dressed salad line your container with a paper towel to soak up excess moisture and eat within one day for best texture.

Ingredient Substitutions

If pomegranates are not available use dried cranberries or sliced seedless grapes for sweet tart notes. Goat cheese can substitute for feta offering a creamier bite. Toasted walnuts or almonds step in for candied pecans with a rich nutty crunch. Any tender lettuce blend can replace mixed spring greens.

Serving Suggestions

Pair this bright salad with hearty winter mains like roast chicken or glazed ham. Serve as part of a brunch spread with quiche and bakery breads. Make it a lunch by adding pieces of grilled chicken or baked salmon on top.

Cultural and Historical Context

Winter salads have roots in European holiday feasts where fresh produce was rare in cold months. Hearty greens citrus nuts and preserved fruits such as pomegranate and dried cranberries provided cheerful color and nutrition for families gathering around the winter table. Today this type of salad is a fresh take on vintage holiday flavors.

Seasonal Adaptations

Add roasted delicata squash cubes for an autumn twist Swap pears or apples for a different winter fruit profile Try a cranberry orange vinaigrette for added holiday flair

Success Stories

My friend Tara served this for her New Years Eve dinner and said it disappeared even faster than the entrée. Another tip from my mom swap blue cheese for feta if you want a more intense flavor. Neighbors have told me this salad converted them from salad skeptics into salad lovers.

Freezer Meal Conversion

While this salad is not freezer friendly every topping except fresh greens can be prepped ahead and frozen. Store candied nuts and pomegranate seeds in airtight bags. Thaw in the fridge and toss when ready for an instant burst of color and crunch.

This salad brightens any winter meal and comes together in minutes. Enjoy sharing its vibrant flavors and colors with family and friends!

Common Recipe Questions

→ Can I substitute another cheese for feta?

Yes, goat cheese or blue cheese can be used for a different flavor profile while still keeping the salad creamy and tangy.

→ How can I keep the greens crisp before serving?

Store the greens in a sealed container lined with a paper towel in the refrigerator, and add dressing just before serving.

→ What fruits can replace oranges in this salad?

Clementines, tangerines, or even blood oranges offer a similar bright citrus flavor and vibrant color.

→ Are there nut-free options for this salad?

Sunflower seeds or toasted pumpkin seeds are great alternatives that still add a satisfying crunch.

→ How can I make the dressing ahead of time?

Whisk the dressing ingredients together, store in a sealed jar in the fridge, and shake well before using.