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Festive Winter Salad with Oranges and Pomegranate

A bright, festive winter salad featuring juicy oranges, pomegranate arils, toasted nuts, and a honey-citrus dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Holiday
Calories: 220

Ingredients
  

Salad
  • 4 cups mixed greens (arugula, spinach, or spring mix)
  • 2 large oranges peeled and sliced
  • 1 cup pomegranate arils
  • 0.5 cup toasted walnuts or pecans
  • 0.25 cup red onion thinly sliced
  • 0.5 cup feta cheese crumbled (optional)
  • 0.25 cup fresh mint chopped
Dressing
  • 0.25 cup extra virgin olive oil
  • 2 tbsp honey
  • 2 tbsp lemon juice fresh
  • 1 tbsp orange juice optional
  • 1 tsp Dijon mustard
  • salt to taste
  • black pepper to taste

Equipment

  • Mixing bowls
  • Cutting board
  • Chef’s knife
  • Small pan

Method
 

  1. Peel and slice the oranges into rounds or segments. Set aside.
  2. Toast the walnuts or pecans in a small pan over medium heat for 2–3 minutes until fragrant. Cool.
  3. In a small bowl or jar, whisk together olive oil, honey, lemon juice, orange juice (optional), Dijon mustard, salt, and pepper.
  4. In a large bowl, add mixed greens and red onion. Toss lightly.
  5. Add orange slices, pomegranate arils, and toasted nuts to the greens. Toss gently.
  6. Sprinkle feta and chopped mint over the salad.
  7. Drizzle dressing over the salad and toss gently until coated.
  8. Serve immediately for best texture and freshness.

Notes

Best served fresh. Store dressing separately to prevent soggy greens.