Winter Citrus Salad with Candied Pecans
A bright and festive winter salad featuring peppery greens, sweet oranges, pomegranate seeds, creamy feta, and crunchy candied pecans. Perfect for holiday gatherings or a simple weeknight dinner.
Ingredients
Salad Base
- 5-6 cups Spring greens (mixed baby lettuces, arugula, or baby spinach mix)
- 2 large Oranges, peeled and sliced Navel, blood, or cara cara work well
- 1 medium Pomegranate seeds (about 1 cup)
- 3/4 to 1 cup Crumbled feta
- 3/4 cup Candied pecans See notes below for an easy shortcut
Dressing
- 3 tablespoons Olive oil
- 1.5 tablespoons Balsamic vinegar
- 1 teaspoon Honey Adjust to taste
- Salt and freshly ground black pepper To taste
Instructions
Preparation
- Peel and thinly slice the oranges.
- Remove the seeds from the pomegranate and set aside.
- Wash and spin the spring greens dry.
Building the Salad
- In a large bowl, combine the spring greens, sliced oranges, pomegranate seeds, crumbled feta, and candied pecans.
Making the Dressing
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, a pinch of salt, and several grinds of black pepper until emulsified.
Serving
- Drizzle the dressing over the assembled salad and toss gently to coat everything evenly.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl or platter and enjoy while the greens are crisp.
Notes
If you toss the salad too far in advance, the citrus juices will wilt the greens. Dress it in the last 5 minutes before serving.