Winter Salad
A vibrant and fresh Winter Salad that combines spring greens with juicy oranges, crunchy candied pecans, and creamy feta cheese, perfect for festive occasions and gatherings.
Ingrédients
For the Salad
- 6 cups spring greens (mixed variety) Thoroughly washed and dried
- 2 pieces juicy oranges Segmented
- 1 cup pomegranate seeds
- 1 cup crumbled feta cheese Use vegan feta for a dairy-free option
- 1 cup candied pecans Use fresh pecans for best flavor
For the Dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey Substitute with maple syrup for vegan version
- Salt To taste
- Pepper To taste
Instructions
Preparation
- Start by thoroughly washing the spring greens under cold water to remove any dirt or impurities. Dry them using a salad spinner or a clean kitchen towel.
- Segment the oranges carefully, ensuring to catch any juices as you do so.
- Set out your pomegranate seeds, crumbled feta, and candied pecans, ready to be combined.
Mixing the Salad
- In a large mixing bowl, add your prepared spring greens as the base of your salad.
- Toss in the segmented oranges and pomegranate seeds to the bowl with the greens.
- Sprinkle the candied pecans over the top for added crunch.
- Gently add the crumbled feta cheese to the salad.
Preparing the Dressing
- In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
Combining
- Pour the dressing over the salad mixture in the large bowl. Use salad tongs or two large spoons to gently toss everything together.
- Before serving, give the salad a gentle toss once more and taste for seasoning.
Serving
- Serve immediately for the most vibrant flavors and textures.
Notes
This salad is best enjoyed fresh and doesn’t freeze well. To store leftovers, keep in an airtight container in the refrigerator for 1-2 days. For best results, store the dressing separately.