Description
A refreshing winter salad that combines mixed spring greens with juicy citrus segments, sweet pomegranate seeds, creamy feta cheese, and crunchy candied pecans, all tossed in a tangy homemade dressing made with olive oil, honey, Dijon mustard, apple cider vinegar, and shallots. This easy and festive salad is perfect as a vibrant starter or side dish during the holiday season.
Ingredients
Scale
For the Salad
- 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
For the Dressing
- 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
- Prepare the Salad Base: In a large bowl, combine the mixed spring greens, orange segments, pomegranate seeds, crumbled feta cheese, and roughly chopped candied pecans, ensuring even distribution.
- Make the Dressing: In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot until the mixture is smooth and well combined. Season with salt and pepper to taste.
- Toss the Salad: Drizzle the dressing over the salad mixture to your preference and gently toss to coat all ingredients evenly. Be careful not to bruise the delicate greens. Serve immediately for best freshness.
Notes
- You can substitute pomegranate seeds with dried cranberries if fresh seeds are unavailable.
- For a nuttier flavor, lightly toast the candied pecans before chopping.
- Adjust the sweetness of the dressing by varying the amount of honey.
- Serve the salad immediately after dressing to prevent greens from wilting.
- The salad pairs beautifully with roasted poultry or grilled meats during holiday meals.