Description
A refreshing and vibrant winter salad featuring mixed greens, citrus segments, pomegranate seeds, crumbled feta, and candied pecans, all tossed in a tangy honey-Dijon dressing perfect for a light and flavorful meal or side dish.
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 Salad: Place the mixed greens, orange segments, pomegranate seeds, crumbled feta cheese, and candied pecans into a large salad bowl.
- Make 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 well combined.
- Toss and Serve: Drizzle the dressing over the salad mixture to your taste, then gently toss the salad to evenly coat all ingredients. Serve immediately to enjoy the freshest flavors. Note that some dressing may remain.
Notes
- Substitute dried cranberries for pomegranate seeds if out of season or unavailable.
- Use any type of mandarin oranges such as clementines or tangerines as a substitute.
- For a nut-free version, omit candied pecans or replace with pumpkin seeds.
- To make it vegan, substitute feta cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- Prepare the dressing just before serving to maintain freshness and crispness of greens.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
