Name: Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Cuisine: American
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

I absolutely adore this Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe because it captures the vibrant spirit of the season in every bite. Each ingredient brings its own burst of flavor and texture, from the juicy, sweet citrus segments to the crunchy, sweet pecans and tangy feta cheese. It’s one of those salads that feels festive and fresh, perfect for brightening up chilly days or impressing guests at a holiday gathering. I find myself returning to this salad whenever I want something both beautiful and satisfying without any fuss.

Why You'll Love This Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe

When I make this salad, what excites me most is the harmonious clash of tastes and textures—it’s really a symphony for the palate. The sweetness of the oranges and the subtle tartness of the pomegranate seeds play so well against the salty creaminess of the feta. Then, you get this delightful surprise of candied pecans adding crunch and a touch of caramelized sweetness that elevates the whole dish. It’s not your everyday salad; it’s layered with complexity yet remains refreshing and light.

In terms of ease, I love how quickly it comes together. The salad requires no cooking, apart from a quick whisk of the dressing, so it’s perfect if you’re pressed for time but still want something elegant. I can assemble it in 15 minutes flat, making it an ideal last-minute addition to dinners or festive occasions. Even better, the ingredients are straightforward, so it never feels intimidating—just wholesome, fresh elements that shine.

I often turn to this Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe for holiday dinners, parties, or even cozy weeknight meals when I want something bright and colorful on the table. It really stands out because it’s not just a side salad; it’s a conversation starter. People always ask what’s in it because it tastes so unique and delicious. Trust me, once you try this, it’ll be a staple in your seasonal recipe rotation, too.

Ingredients You'll Need

The image shows five clear glass bowls placed on a white marbled surface. The largest bowl at the top is filled with mixed green leaves with various shades of green and leafy textures. Below it, slightly to the left, is a bowl with bright orange tangerine segments, smooth and juicy-looking. To the right of the tangerines is a bowl of white, crumbly cheese with a soft texture. Below these two bowls, on the left, is a bowl filled with shiny, deep red pomegranate seeds, small and round. To the right of the pomegranate seeds is a bowl of chopped pecans with a dark brown, rough texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this salad lies in its simplicity and colorful ingredients, each playing a crucial role in bringing the dish to life. From fresh greens to juicy citrus, crumbly cheese, and crunchy pecans, the combination delights every sense without complicated steps.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Mixed spring greens: A tender base that adds freshness and vibrant green color.
Orange segments: Use mandarins, clementines, or tangerines for juicy sweetness and bright bursts of citrus.
Pomegranate seeds: These ruby jewels add tartness, texture, and festive color; dried cranberries can be a backup option.
Feta cheese: Crumbled feta adds a creamy, salty contrast that balances the sweetness perfectly.
Candied pecans: Roughly chopped for crunch and a hint of caramelized sugar, elevating the salad's depth of flavor.
Olive oil: The base of the homemade dressing, providing smooth, fruity richness.
Honey: A little natural sweetness in the dressing to complement the salad's fruity and tangy notes.
Dijon mustard: Adds a subtle kick and emulsifies the dressing beautifully.
Apple cider vinegar: Brings mild acidity that brightens the flavors.
Minced shallot: Adds delicate oniony depth without overpowering the dressing.
Salt and pepper: Essential seasonings to balance and enhance all the flavors.

Directions

Step 1: Gather all your ingredients and rinse the mixed greens gently, then spin or pat them dry so the salad doesn’t become soggy. Prepare your orange segments by carefully peeling and removing the membranes for a clean citrus bite.

Step 2: In a large salad bowl, combine the mixed greens, orange segments, pomegranate seeds, crumbled feta, and roughly chopped candied pecans. Set aside while you prepare the dressing.

Step 3: Whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot in a small bowl until the dressing is smooth and slightly thickened. Taste and adjust with salt and pepper as needed.

Step 4: Drizzle the dressing over the salad to your preferred taste. Using salad tongs or clean hands, gently toss everything together to evenly coat the greens and fruit without bruising the delicate ingredients.

Step 5: Serve the salad immediately to enjoy the fresh textures. Any leftover dressing can be stored in the refrigerator for a day or two and used on other salads or vegetables.

Servings and Timing

This Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe yields about 6 servings, making it a great choice for gatherings or family meals. The prep time is wonderfully short at 15 minutes, with just a minute to whisk up the dressing and toss everything together. Since no cooking is involved, the total time from start to finish is approximately 16 minutes, with no resting or cooling needed—perfect for when you want fresh and vibrant salad right away.

How to Serve This Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe

A clear glass bowl filled with a colorful salad is shown. The bottom layer consists of fresh green mixed leafy vegetables. On top of the greens, there are four distinct sections: bright orange mandarin slices on the left, white crumbled cheese next to the mandarins, chopped brown nuts beside the cheese, and shiny red pomegranate seeds on the far right. The clear glass bowl sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

I enjoy serving this salad as a festive side alongside roasted meats like turkey or chicken; it provides a refreshing contrast to rich and savory mains. For a lighter meal, try pairing it with grilled fish or a crusty baguette. The colors and textures make it a stunning dish for holiday parties or special occasions, and I love presenting it in a large, shallow bowl or spread nicely on a platter so every bite shines.

Garnishing with a few extra pomegranate seeds and pecans right before serving always makes the salad pop visually and adds last-minute crunch. If you want to dress up the plate further, a sprinkle of fresh herbs like mint or parsley can add a delightful aroma and freshness. I find the salad tastes best served chilled or at room temperature, so I usually make it just before guests arrive or a little ahead of time, covering it lightly in the fridge.

For drinks, I often enjoy this salad with crisp white wines such as Sauvignon Blanc or lightly sparkling water with a splash of fresh citrus. It’s versatile enough to complement both casual and elegant settings, from cozy weeknight dinners to festive holiday spreads. Portion-wise, about one generous cup per person feels just right as a side dish.

Variations

I love experimenting with this Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe to suit different tastes and dietary needs. If you want to switch things up, you can substitute the mixed greens with baby kale or arugula for a peppery bite. Instead of feta, goat cheese also works beautifully if you prefer a softer texture and tang.

For those following a vegan diet, simply swap the feta for a plant-based cheese or omit the cheese and add extra nuts or seeds for richness. You could also replace candied pecans with toasted walnuts or almonds for a different crunch and flavor dimension. Adjust the dressing by using maple syrup instead of honey to keep it vegan-friendly without losing that touch of sweetness.

If you’re feeling adventurous, adding thinly sliced fennel or avocado can lend extra freshness and creaminess. While this salad is typically assembled fresh, some people enjoy roasting the pecans slightly beforehand to deepen their flavor, which you can do on a baking sheet over low heat for a few minutes. The dressing can also be tweaked by replacing apple cider vinegar with balsamic for a richer taste.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend storing the salad components separately to retain freshness—particularly the salad and dressing. Keep the mixed greens and fruit in an airtight container in the refrigerator, and store the dressing in a separate small jar or container. The salad will keep well for up to 2 days, but I always suggest eating it sooner to enjoy the optimal crispness and flavor.

Freezing

This Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe isn’t suitable for freezing due to its fresh greens and fruit content. Freezing would damage the texture of the oranges, pomegranate seeds, and cheese, resulting in a soggy and unappealing salad. It’s best enjoyed fresh or stored briefly in the fridge as described.

Reheating

Since this salad is served cold or at room temperature, reheating is not recommended. If you accidentally mix the salad too early and the greens become wilted, sometimes giving the salad a gentle toss and letting it sit briefly outside the fridge can revive the flavors slightly, but reheating in any way will disrupt the fresh texture and taste balance.

FAQs

Can I use other types of greens in this salad?

Absolutely! While I use mixed spring greens for their tenderness and mild flavor, you can substitute baby kale, arugula, or even spinach. Just keep in mind some greens have a stronger flavor that may change the salad’s overall taste.

Is there a way to make this salad vegan?

Yes! Simply replace the feta cheese with a vegan cheese alternative or omit it altogether. Use maple syrup instead of honey in the dressing to keep it fully plant-based while maintaining sweetness.

How do I make candied pecans at home?

Making candied pecans is easy and fun! Toss pecans with a little melted butter and sugar, then bake them at 350°F (175°C) for about 10-12 minutes, stirring halfway until they’re golden and caramelized. Let them cool completely before chopping and adding to the salad.

Can I prepare this salad in advance?

You can prep the individual components ahead of time and store them separately in the fridge, but I recommend assembling and adding the dressing right before serving. This keeps the greens crisp and the flavors fresh.

What should I serve with this salad for a full meal?

I like pairing this salad with roasted chicken, grilled salmon, or a hearty grain bowl. It also works wonderfully as a side for holiday dishes like turkey or ham and pairs well with warm crusty bread or soft rolls.

Conclusion

I can't recommend this Winter Salad with Oranges, Pomegranate, Feta, and Candied Pecans Recipe enough—it’s truly one of my favorite ways to celebrate the season’s best flavors with minimal effort but maximum impact. Whether you’re hosting a festive gathering or simply craving something fresh and beautiful, this salad delivers a perfect balance of sweet, tangy, salty, and crunchy that will delight everyone at the table. Give it a try soon, and I promise it will become a cherished part of your winter recipe collection!