Winter citrus salad arrives like a beam of sunlight on a gray day: bright orange segments, jewel-like pomegranate seeds, salty crumbled feta, and crunchy candied pecans over a bed of tender spring greens. It’s the kind of salad you make when you want something fresh but elegant—perfect for holiday spreads, light lunches, or plated alongside roast proteins. This salad also pairs beautifully with heartier mains; try it with a warm grain bowl or a simple grilled chicken salad for a complete meal.
Why you’ll love this dish
This salad is a study in contrasts—sweet and tart citrus, crunchy nuts, creamy cheese, and peppery greens. It’s quick to assemble but looks restaurant-polished, so it’s ideal for weeknight dinners, brunches, or holiday sides when you want something bright and fresh.
“A seasonal showstopper: the citrus keeps it light while the feta and pecans make it feel indulgent.” — home cook review
Reasons to try it:
- Fast: most of the work is peeling and segmenting fruit; total time under 20 minutes.
- Seasonal: uses winter citrus at its peak flavor.
- Flexible: easy to make vegan (swap feta and honey) or heartier by adding roasted chicken or grains.
- Crowd-pleaser: colors and textures make it visually appealing for parties.
How this recipe comes together
You’ll spend most of the time prepping fruit. Here’s a quick process overview so you know what to expect before you begin:
- Segment the oranges and collect the juices—this keeps things tidy and gives you an extra burst of flavor for the dressing if you like.
- Seed the pomegranate (or use pre-peeled arils) and set aside.
- Assemble the greens, feta, fruit, and candied pecans in a large bowl.
- Whisk a simple olive oil–balsamic vinaigrette with honey, salt, and pepper, then dress just before serving so the greens stay crisp.
Key ingredients
- 6 cups spring greens (baby spinach, arugula, baby lettuce mix) — pick tender leaves for the best mouthfeel.
- 2 large oranges (navel or blood), peeled and segmented — blood oranges add color and deeper flavor.
- 1/2–3/4 cup pomegranate seeds (about 1 medium pomegranate) — adds sweet-tart crunch.
- 4 oz crumbled feta cheese — use a firm, tangy feta; for vegan, replace with a crumbly tofu ricotta or store-bought vegan feta.
- 3/4 cup candied pecans — store-bought is fine; homemade lets you control sugar and spice.
- 3 tablespoons extra-virgin olive oil.
- 1–1.5 tablespoons balsamic vinegar (start with less and taste).
- 1 tablespoon honey (or maple syrup for vegan).
- Kosher salt and freshly ground black pepper, to taste.
Ingredient notes:
- If pomegranates intimidate you, buy packaged arils or substitute 1/2 cup dried cranberries for a different texture.
- To make candied pecans at home: toast pecans in a skillet with a tablespoon of butter and 1–2 tablespoons sugar until caramelized; cool on parchment.
How to prepare it
- Prep the fruit: Peel the oranges with a paring knife and segment them over a small bowl to catch juices—this makes segmented fruit neat and juices useful for the dressing. For the pomegranate, cut it in half and tap the back with a wooden spoon over a bowl to release the seeds; remove any white membrane.
- Build the base: In a large salad bowl, combine the spring greens, orange segments, pomegranate seeds, crumbled feta, and candied pecans. Toss very gently so you don’t mash the fruit.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), a pinch of kosher salt, and a few grinds of black pepper until emulsified. If you like a brighter dressing, stir in a teaspoon of the reserved orange juice.
- Dress and serve: Drizzle the dressing over the salad and toss gently just before serving so the greens remain crisp. Taste and adjust seasoning with extra salt, pepper, or a splash more balsamic.
What to serve it with
Best served fresh, this salad is a bright counterpoint to rich mains and starchy sides. Try pairing it with grilled fish, roasted pork, or a hearty grain bowl. For an easy weeknight combo, serve alongside a warm protein—this salad complements a pan-seared chicken breast or a dressed quinoa pilaf. If you want to keep things balanced at a dinner party, plate a tossed portion beside individual slices of roast beef or the classic grilled chicken salad to add color and acidity.
Pairing suggestions:
- Wine: a crisp Sauvignon Blanc or dry rosé.
- Bread: toasted sourdough or a warm baguette to scoop up remaining dressing.
- Make it a meal: add sliced avocado and roasted chickpeas for extra satiety.
Storage and reheating tips
- Best eaten immediately: the salad is at its peak right after dressing; citrus and pomegranate will make greens soggy if dressed too far in advance.
- Short-term storage: keep components separate. Store greens, fruit, cheese, and pecans in separate containers in the fridge for up to 24–48 hours. The dressing keeps for up to 5 days refrigerated in a sealed jar.
- Make-ahead strategy: segment oranges and seed pomegranate up to 24 hours ahead and refrigerate in airtight containers. Candied pecans can be stored at room temperature in an airtight container for several days.
- Freezing: not recommended—greens and citrus lose texture when frozen.
Food safety:
- Refrigerate at 40°F (4°C) or below. Discard any prepped salad components left at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
Pro chef tips
- Segment oranges properly: slice off the top and bottom, then run your knife along the membrane to release segments—no pith, no bitterness.
- Emulsify the dressing: whisk or shake in a jar; add a teaspoon of orange juice to help the oil and vinegar bind.
- Toast pecans briefly before candying to deepen flavor.
- Balance acidity: if the dressing tastes too sharp, add a small pinch of salt or another 1/4 teaspoon of honey to round it out.
- For perfect plating, arrange greens in a shallow bowl, fan orange segments around the perimeter, sprinkle pomegranate seeds evenly, then top with crumbled feta and pecans.
Creative twists
- Vegan version: swap feta for marinated tofu or almond “feta” and use maple syrup in the dressing.
- Add protein: grilled shrimp, salmon flakes, or sliced roasted chicken turn this into a main dish.
- Swap citrus: use a mix of blood orange and cara cara for different flavor notes and dramatic color.
- Spice the pecans: toss candied pecans with a pinch of cayenne or smoked paprika for a spicy-sweet contrast.
- Grain bowl: serve the salad over warm farro or freekeh for added texture and heartiness.
Common questions
Q: How long does it take to make this salad?
A: Active prep is about 15–20 minutes (most time is peeling and segmenting fruit). If you prep components in advance, assembly takes under 5 minutes.
Q: Can I make this ahead for a party?
A: Yes—prep the fruit and dressing ahead, store separately, and add candied pecans and dressing right before serving to keep the greens crisp.
Q: What can I substitute for feta if I’m dairy-free?
A: Use a store-bought vegan feta, crumbled smoked tofu, or toasted almonds for a savory contrast.
Q: How do I seed a pomegranate without a mess?
A: Cut in half, submerge in a bowl of water, break the pomegranate open, and gently pry out arils—the membrane floats and seeds sink for easy separation.
Q: Is it okay to use bottled balsamic glaze?
A: Bottled glaze is sweeter and thicker; if using it, start with a small amount and thin with a teaspoon of olive oil or orange juice to avoid overpowering the salad.
If you want more seasonal salads and pairing ideas, try other composed salads that balance sweet fruit with savory components in your weeknight lineup.
Print
Winter Citrus Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant salad featuring sweet oranges, tart pomegranate seeds, creamy feta, and crunchy candied pecans over fresh greens, perfect for any festive occasion.
Ingredients
- 6 cups spring greens (baby spinach, arugula, baby lettuce mix)
- 2 large oranges (navel or blood), peeled and segmented
- 1/2–3/4 cup pomegranate seeds (about 1 medium pomegranate)
- 4 oz crumbled feta cheese
- 3/4 cup candied pecans
- 3 tablespoons extra-virgin olive oil
- 1–1.5 tablespoons balsamic vinegar
- 1 tablespoon honey (or maple syrup for vegan)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prep the fruit: Segment the oranges over a small bowl to catch the juices. Seed the pomegranate using a wooden spoon to tap it over a bowl.
- Build the base: In a large salad bowl, combine the spring greens, orange segments, pomegranate seeds, crumbled feta, and candied pecans. Toss gently.
- Make the dressing: Whisk together the olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper in a small bowl until emulsified. Optionally, stir in some reserved orange juice for brightness.
- Dress and serve: Drizzle the dressing over the salad and toss gently just before serving.
Notes
Best eaten immediately after dressing to keep the greens crisp. Can be made vegan by substituting feta with tofu ricotta and honey with maple syrup.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American