Description
A vibrant and refreshing Winter Salad featuring mixed spring greens, juicy mandarin orange segments, pomegranate seeds, creamy feta cheese, and crunchy candied pecans, all tossed in a tangy honey-Dijon vinaigrette dressing. Perfect as a light lunch or a colorful side dish during cold months.
Ingredients
Scale
For the Salad
- 7 cups mixed spring greens
- 1 1/4 cups mandarin orange segments (or oranges, clementines, 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
- Combine Salad Ingredients: Place the mixed spring greens, mandarin orange segments, pomegranate seeds, crumbled feta cheese, and chopped candied pecans in a large bowl.
- Prepare Dressing: In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until smooth and well combined.
- Toss Salad with Dressing: Drizzle the dressing over the salad mixture to taste, then gently toss to coat all ingredients evenly.
- Serve: Serve the salad immediately. You may have leftover dressing for additional servings or other uses.
Notes
- Substitute dried cranberries for pomegranate seeds if pomegranate is unavailable.
- For a nut-free option, omit the candied pecans or replace with toasted sunflower seeds.
- Use fresh orange segments for best flavor; canned or pre-packaged segments can be used in a pinch.
- Dressing can be prepared in advance and refrigerated for up to 3 days.
- Gently toss salad to prevent bruising the delicate greens and fruit segments.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 12 mg
