If there’s one salad that feels like a celebration of winter’s brightest flavors, it’s the Winter Citrus Salad with Pomegranate, Feta, and Candied Pecans Recipe. It brings together the juicy sweetness of citrus, the jewel-like pop of pomegranate seeds, the creamy tang of feta, and the addictive crunch of candied pecans all in one beautiful, vibrant bowl. This salad isn’t just a side dish; it’s a sensory experience that brightens chilly days with every forkful. Trust me, once you try it, this is going to become your go-to recipe whenever winter citrus is in season.
Ingredients You’ll Need
Getting the ingredients right is the heart of this Winter Citrus Salad with Pomegranate, Feta, and Candied Pecans Recipe. These straightforward, fresh components each play a crucial role in balancing flavors and textures. From the crisp spring greens to the sweet and tangy dressing, everything comes together effortlessly.
- 7 cups mixed spring greens: A colorful and tender base that adds freshness and light crunch to the salad.
- 1 1/4 cups orange segments (mandarins or clementines): Bursting with juicy sweetness, these citrus gems add brightness and a juicy texture.
- 1/2 cup pomegranate seeds: Not only do they add a stunning ruby-red pop of color, but their tartness also contrasts beautifully with the sweeter elements.
- 1/2 cup feta cheese (crumbled): Creamy and salty, feta introduces a rich tang that complements the fruit and nuts perfectly.
- 1/2 cup candied pecans (roughly chopped): These provide a delightful crunch along with a hint of caramelized sweetness that ties the salad together.
- Dressing ingredients: Olive oil, honey, Dijon mustard, apple cider vinegar, shallot, salt, and pepper combine for a balanced, slightly sweet and tangy dressing that enhances every bite.
How to Make Winter Citrus Salad with Pomegranate, Feta, and Candied Pecans Recipe
Step 1: Combine the Fresh Ingredients
Start by placing your mixed spring greens in a large bowl. Then add the orange segments, pomegranate seeds, crumbled feta, and roughly chopped candied pecans. This glorious mix of colors and textures is what makes this salad so visually inviting even before it’s tossed.
Step 2: Whisk Together the Dressing
In a small bowl, whisk the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper together until the dressing feels smooth and emulsified. This combination brings the perfect balance of sweet, tangy, and savory that ties all the fresh salad elements together.
Step 3: Dress and Toss the Salad
Drizzle the dressing over your salad mixture and gently toss everything to ensure every leaf and crunchy pecan is coated just right. You want that dressing to kiss each component without drowning it, so be gentle but thorough.
Step 4: Serve Immediately with a Smile
This Winter Citrus Salad with Pomegranate, Feta, and Candied Pecans Recipe is best served fresh to enjoy the crispness of the greens and the juicy snap of the citrus. Don’t wait too long or those delicate greens might start to wilt!
How to Serve Winter Citrus Salad with Pomegranate, Feta, and Candied Pecans Recipe
Garnishes
To elevate this salad further, sprinkle a little extra crumbled feta or whole candied pecans on top before serving. Fresh mint leaves or a few pomegranate arils can add an extra burst of color and freshness that makes the salad irresistible.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled salmon, or even a simple crusty bread. Its bright acidity and crunch make it a perfect fresh contrast to heartier mains, especially during cozy winter dinners.
Creative Ways to Present
For a stunning presentation, try layering the salad ingredients in a clear glass bowl so the vibrant colors shine through. Alternatively, serve in individual coupe glasses for an elegant appetizer or party snack that will wow your guests instantly.
Make Ahead and Storage
Storing Leftovers
If you have any salad left over, store it without the dressing in an airtight container in the refrigerator. The components will stay fresh for up to two days, but remember that the citrus may release some juice which can slightly wilt the greens.
Freezing
This salad is best enjoyed fresh and is not suitable for freezing given the delicate nature of the greens and fresh fruit. Freezing will compromise texture and flavor, especially for the pomegranate seeds and oranges.
Reheating
Since this is a fresh salad, reheating isn’t recommended. Serve cold and freshly dressed for the best experience every time.
FAQs
Can I use other types of greens instead of mixed spring greens?
Absolutely! Baby spinach, arugula, or even kale can work well if you prefer a more peppery or robust green. Just make sure to balance the texture so it doesn’t overpower the delicate citrus and pomegranate.
Is there a way to make this recipe vegan?
Yes! Simply omit the feta cheese or replace it with a vegan feta alternative made from coconut oil or tofu to keep that creamy texture without dairy.
What if I don’t have candied pecans, can I make them at home?
Definitely! Toast your pecans in a skillet with a little butter and brown sugar or honey until they’re shiny and caramelized. Let them cool before chopping roughly and adding to your salad.
Can I prepare the dressing ahead of time?
Yes, the dressing can be made a day ahead and stored in the refrigerator. Just whisk it again before drizzling over the salad to re-emulsify the ingredients.
How do I avoid the salad from becoming soggy?
Keep the salad undressed until just before serving. Dress only the amount you plan to eat and toss gently. This keeps the greens crisp and vibrant without wilting or sogginess.
Final Thoughts
This Winter Citrus Salad with Pomegranate, Feta, and Candied Pecans Recipe is a true seasonal treasure that marries fresh, vibrant ingredients in a way that feels festive yet simple. I can’t recommend it enough for brightening cold winter meals or dazzling guests at your next gathering. Give it a try, and I promise it will quickly become a beloved classic in your recipe collection!
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Winter Citrus Salad with Pomegranate, Feta, and Candied Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A refreshing and vibrant winter salad featuring mixed spring greens, juicy orange segments, tart pomegranate seeds, creamy feta cheese, and crunchy candied pecans, all tossed in a zesty olive oil and honey Dijon dressing. Perfect for a light, nutritious meal or a festive side dish.
Ingredients
Salad
- 7 cups mixed spring greens
- 1 1/4 cups orange segments (mandarins or clementines)
- 1/2 cup pomegranate seeds
- 1/2 cup feta cheese, crumbled
- 1/2 cup candied pecans, roughly chopped
Dressing
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 small shallot, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine salad ingredients: In a large mixing bowl, add the mixed spring greens, orange segments, pomegranate seeds, crumbled feta cheese, and roughly chopped candied pecans. Gently toss them together to evenly distribute all ingredients.
- Prepare the dressing: In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and freshly ground black pepper until the mixture is smooth and emulsified, forming a flavorful dressing.
- Dress the salad: Drizzle the prepared dressing over the salad mixture. Gently toss the salad to ensure every ingredient is well-coated with the dressing, enhancing the flavors.
- Serve: Serve the salad immediately to maintain the freshness and crispness of the greens and toppings.
Notes
- For a nut-free version, omit the candied pecans or substitute with toasted pumpkin seeds.
- Use freshly segmented oranges for the best flavor and texture.
- Adjust dressing ingredients to taste, adding more honey for sweetness or vinegar for tanginess.
- This salad is best served immediately to preserve the crispness of the greens.
