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