This winter salad recipe combines crisp greens, juicy oranges, and jewel-toned pomegranate seeds into a bowl that’s as beautiful as it is delicious. I remember the first time I served this salad at our family’s Christmas dinner. My granddaughter couldn’t stop talking about how the sweet oranges and tangy feta reminded her of sunshine on a cold December day.
Growing up on that Midwest farm, winter meals often meant heavier casseroles and roasts, but my grandmother always insisted on something fresh to balance the plate. She’d peel mandarin oranges at the kitchen table while I shelled pecans, and we’d create simple salads that brought color to our winter table. This winter salad recipe honors that tradition while adding a touch of elegance with pomegranate seeds and a homemade honey-Dijon dressing. The combination of sweet citrus, creamy cheese, and crunchy nuts creates harmony in every bite. Time to get our hands dirty with something healthy and fresh.
What Makes This Winter Salad So Special
I’ve been making variations of this salad for over thirty years, and it’s become my go-to dish whenever I need something that looks impressive but comes together quickly. This festive winter salad has earned its spot on our family’s holiday table year after year.
Here’s why this recipe works so beautifully:
- Ready in just 16 minutes from start to finish, perfect for busy holiday preparations
- Uses ingredients you can find at any grocery store during winter months when fresh produce options feel limited
- Provides a refreshing counterpoint to rich main courses like prime rib or honey-glazed ham
- Can be prepped ahead with the dressing made three days early and fruits prepared the night before
- Delivers consistent crowd-pleasing results with its sweet-and-savory flavor profile
- Adapts easily to dietary needs, just skip the cheese or swap the nuts
The beauty of this winter salad recipe is how the flavors balance each other. I’ve learned that the key is getting that dressing just right. The honey softens the Dijon’s bite while the apple cider vinegar brightens everything up.
Ingredient Spotlight
Mixed spring greens form the foundation of this salad, providing a tender base that doesn’t overpower the other ingredients. I always choose spring mix over iceberg because it offers better flavor and nutritional value.
Orange segments bring natural sweetness and bright citrus flavor that cuts through the richness of the cheese and dressing. In my kitchen, I prefer using fresh mandarins or clementines because they’re easier to peel and have that perfect balance of sweet and tart. If you’re short on time, you can use canned mandarin oranges, though fresh ones give you better texture.
Pomegranate seeds add gorgeous ruby-red color and little bursts of tart juice with every bite. If pomegranates aren’t available, dried cranberries work wonderfully as a substitute.
Feta cheese provides creamy, salty contrast to the sweet fruits and adds protein to make this salad more substantial. I’ve found that buying a block of feta and crumbling it yourself delivers better flavor since pre-crumbled versions contain anti-caking agents that affect the texture.
Candied pecans contribute sweet crunch and a touch of indulgence that transforms this from everyday salad to special occasion fare. Through trial and error, I learned that roughly chopping them ensures you get a bit of pecan in every forkful. You can buy these ready-made at most grocery stores or make your own.
Olive oil creates the base for our dressing, carrying the other flavors while adding silky richness. After years of making this winter salad, I stick with regular olive oil rather than extra virgin for a milder taste that doesn’t compete with the other ingredients.
Honey and Dijon mustard work together as the heart of the dressing. Honey adds natural sweetness while Dijon provides tanginess and helps emulsify the oil and vinegar so your dressing stays smooth.
Apple cider vinegar brightens the entire salad with its fruity acidity. I typically prefer apple cider vinegar over white or red wine vinegar because it complements the oranges beautifully without being too sharp.
Minced shallot adds a subtle onion flavor that’s gentler than raw garlic and more sophisticated than regular onions. Betty always minces her shallots very finely so they distribute evenly throughout the dressing and don’t overpower any single bite.
How to Make Winter Salad Step by Step
Step 1. I always start by preparing my dressing first so the flavors have time to blend. In a small bowl, combine the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper, then whisk vigorously for about 30 seconds until the mixture is smooth and emulsified.
Step 2. If you made the dressing in advance, give it a good shake or whisk before using since the oil and vinegar naturally separate when sitting in the refrigerator. Let it come to room temperature for about 10 minutes before dressing your salad for the best flavor.
Step 3. Place your mixed spring greens in a large serving bowl. I’ve learned that using a bowl larger than you think you need makes tossing much easier and prevents ingredients from flying everywhere.
Step 4. Scatter the orange segments evenly over the greens, arranging some on top for visual appeal. Through years of making this winter salad recipe, I discovered that patting the oranges dry with a paper towel first prevents excess juice from diluting the dressing.
Step 5. Sprinkle the pomegranate seeds across the salad, saving a few tablespoons to garnish the top after tossing. My family prefers when I distribute them evenly so every serving gets those beautiful pops of flavor and color.
Step 6. Add the crumbled feta cheese in small clusters rather than mixing it all in. This ensures some bites have more cheese while others showcase the fruit, creating variety in each serving.
Step 7. Scatter the roughly chopped candied pecans over everything. I’ve found that adding the nuts last keeps them from sinking to the bottom of the bowl where they get soggy.
Step 8. Drizzle about half of the dressing over the salad to start. You can always add more, but you can’t take it away. The key I discovered is that this winter salad tastes best when it’s lightly dressed rather than drowning in dressing.
Step 9. Using two large spoons or salad tossers, gently toss the salad just until the ingredients are combined and lightly coated. Betty always uses a gentle folding motion to keep the delicate greens from bruising and wilting.
Step 10. Taste and add more dressing if desired, then serve immediately for the best texture and freshest flavor. The salad should glisten without being wet.
Keeping This Winter Salad Fresh
This winter salad recipe is best enjoyed fresh, but there are smart ways to prep ahead and store components separately. I typically store the dressing in an airtight glass jar or container in the refrigerator for up to three days. Before serving, let it sit at room temperature for about 10 minutes, then shake it vigorously to re-emulsify the ingredients. The dressing may look separated when cold, but that’s completely normal and actually shows you’re using real ingredients without chemical emulsifiers.
For the salad components, I’ve learned to prep the oranges and pomegranate seeds up to one day in advance. Store them in separate airtight containers in the refrigerator, keeping the oranges in a container lined with paper towels to absorb excess moisture. This prevents the salad from becoming soggy when you assemble it. The pecans should stay in an airtight container at room temperature to maintain their crunch.
Betty’s method for leftover assembled salad is to store it in an airtight container for up to 24 hours, though I’ll be honest, the greens do wilt and the pecans lose their crunch. If you know you’ll have leftovers, my family prefers when I keep the components separate and assemble individual portions as needed. The undressed greens will stay fresh for 2-3 days, and you can quickly toss together a fresh serving anytime. Never freeze this salad as the greens and cheese won’t survive the thawing process.
Perfect Partners for Winter Salad
This winter salad recipe pairs beautifully with rich, hearty main courses where its bright, fresh flavors provide welcome contrast. Here are my favorite combinations:
Honey-glazed ham – Sweet meets sweet in the best way, while the feta’s saltiness and pomegranate’s tartness cut through the ham’s richness. This has been our Christmas dinner pairing for the last five years.
Prime rib – When serving premium cuts of beef, this winter salad provides refreshing relief between bites of savory, fatty meat. The acidity in the dressing also helps cleanse the palate.
Chicken pot pie – If you’re serving a creamy, comfort-food main, this salad’s bright, tangy profile prevents the meal from feeling too heavy. The citrus cuts right through all that buttery richness.
Roasted turkey or chicken – The citrus notes in the salad complement poultry perfectly, especially when the meat is seasoned with rosemary or thyme. The light, crisp texture balances richer dark meat portions.
French onion pork chops – Pairing this salad with savory pork creates a complete seasonal menu that celebrates winter’s best flavors without overwhelming your guests.
Warm dinner rolls or cornbread – Simple breads let the salad’s complex flavors shine while providing something to soak up the delicious dressing at the bottom of your bowl.
FAQs
I recommend using dried cranberries as they provide similar color and tartness. To prevent them from being too chewy, I soak them in warm water for 5 minutes, then drain and pat dry before adding them to the salad.
Many home cooks find success with this method: slice off both ends, stand the orange upright, and cut away the peel following the fruit’s curve. Then, cut between the membranes to release perfect segments. My solution is to simply peel mandarins or clementines and separate them into natural segments, much faster and still delicious.
The best approach I’ve tested is to prep all components separately and assemble just before serving. Make the dressing up to 3 days ahead, prep the oranges and pomegranates the night before, and keep everything refrigerated in separate containers. Assemble no more than 30 minutes before serving.
Fresh Winter Salad Bowl
Ingredients
Equipment
Method
- In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt and pepper until smooth and emulsified.
- Place mixed spring greens in a large serving bowl.
- Add orange segments, pomegranate seeds, crumbled feta cheese and chopped candied pecans to the bowl with greens.
- Drizzle desired amount of dressing over the salad mixture.
- Gently toss to coat all ingredients evenly. Serve immediately for best results.
