Description
A refreshing and vibrant winter salad featuring mixed spring greens, sweet citrus segments, tart pomegranate seeds, creamy feta cheese, and crunchy candied pecans, all tossed in a tangy honey-Dijon apple cider vinegar dressing. Perfect as a light meal or a side dish during the colder months.
Ingredients
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
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, orange segments, pomegranate seeds, crumbled feta cheese, and roughly chopped candied pecans in a large bowl, ensuring they are evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until the dressing is smooth and emulsified.
- Toss Salad with Dressing: Drizzle the dressing over the salad mixture to your preference, then gently toss to coat all ingredients evenly. There might be some dressing left over.
- Serve: Serve the salad immediately to enjoy the fresh flavors and crisp textures.
Notes
- Substitute pomegranate seeds with dried cranberries if pomegranate is unavailable.
- For a nuttier flavor, toast the candied pecans lightly before adding to the salad.
- To make this salad vegan, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey in the dressing.
- Prepare the dressing just before serving for the freshest taste and best texture.
- This salad is best served immediately to prevent greens from wilting.
