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Festive Winter Salad with Oranges and Pomegranate

A bright, seasonal winter salad featuring juicy oranges, pomegranate seeds, toasted nuts, and a honey-citrus dressing.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Salad
  • 4 cups mixed winter greens
  • 2 oranges peeled and segmented
  • 1 cup pomegranate seeds
  • 0.5 cup toasted walnuts or pecans
  • 0.25 cup crumbled feta cheese
  • 0.25 red onion thinly sliced
  • 1 avocado sliced (optional)
  • 1 tbsp fresh mint chopped
  • 1 tbsp fresh parsley chopped
Honey-Citrus Dressing
  • 3 tbsp olive oil
  • 2 tbsp fresh orange juice
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Knife
  • Cutting board
  • Skillet

Method
 

  1. Wash and dry mixed greens thoroughly. Place in a large salad bowl.
  2. Segment the oranges by removing peel and pith, then slicing between membranes.
  3. Toast walnuts or pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
  4. Whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
  5. Add orange segments, pomegranate seeds, red onion, and toasted nuts to the greens.
  6. Sprinkle crumbled feta and chopped herbs over the salad.
  7. Drizzle dressing over the salad and toss gently until evenly coated.
  8. Serve immediately for best texture, or chill for 10–15 minutes before serving.

Notes

Best served fresh. For extra protein, add grilled chicken or salmon.