Dinner

Winter Salad with Orange, Pomegranate, Feta, and Candied Pecans Recipe

ByMarina Montclair December 21, 2025December 21, 2025

Introduction

This Winter Salad is a refreshing and vibrant mix of seasonal fruits, crunchy pecans, and creamy feta cheese. Tossed with a tangy honey-Dijon dressing, it’s perfect for brightening up chilly days with a burst of color and flavor.

A clear glass bowl filled with a fresh salad sits on a white marbled surface. The salad has a mix of dark and light green leafy vegetables as the base layer. On top are bright orange mandarin slices placed evenly, adding a pop of color. Scattered throughout are small red pomegranate seeds and pieces of crunchy brown nuts. White crumbled cheese is sprinkled over the salad, adding texture and contrast. In the background, a whole mandarin with green leaves is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups mixed spring greens
1 1/4 cups orange segments (mandarin, oranges, clementines, or tangerines)
1/2 cup pomegranate seeds (can substitute dried cranberries)
1/2 cup feta cheese, crumbled
1/2 cup candied pecans, roughly chopped

1/3 cup olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon shallot, minced
Salt and pepper to taste

Instructions

Step 1: Place the mixed greens, orange segments, pomegranate seeds, crumbled feta cheese, and chopped candied pecans in a large bowl.
Step 2: In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until the dressing is smooth.
Step 3: Drizzle the dressing over the salad mixture to your taste. Gently toss the salad to evenly coat all ingredients with the dressing.
Step 4: Serve the salad immediately. Extra dressing can be saved for another use.

Tips & Variations

Substitute pomegranate seeds with dried cranberries if fresh pomegranate is unavailable.
For added protein, top with grilled chicken or toasted chickpeas.
Use a mix of winter greens like arugula and kale for a heartier texture.
Swap candied pecans with toasted walnuts or almonds for a different crunch.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and add it just before serving to avoid soggy greens. If refrigerated, the salad is best enjoyed fresh rather than reheated.