Festive Winter Oranges

Bring a splash of color to your winter days with this vibrant salad that'll lift your spirits during those cold months. The mix of sweet oranges, crunchy pomegranate jewels, and fresh greens strikes just the right balance between tangy, sweet, and savory notes that'll wake up your taste buds.

I first tossed this salad together for our family Christmas dinner as a light companion to our hearty main dish. Everyone raved about how pretty it looked, and now it's what I'm known for at winter get-togethers. Even my salad-avoiding kids ask for more when they see this on our dinner table.

What You'll Need

• Spring greens mix: Creates a crisp foundation with different textures and tastes
• Oranges in pieces: Adds juicy sweetness and boosts your immune system in cold weather
• Seeds from pomegranate: Gives tiny bursts of tartness and stunning color. Pick ones that look full and glossy
• Crumbled feta: Adds creamy sharpness and depth. Grab the kind stored in brine for better flavor
• Sweet pecans: Provides sugary crunch and warm notes. Give them a quick toast for extra flavor
• Olive oil: Serves as your dressing foundation. Splurge on extra virgin for richer taste
• Honey: Cuts through acid with natural sweetness. Try using something from nearby beekeepers
• Dijon mustard: Helps bind the dressing while adding complexity. The authentic French stuff works wonders
• Apple cider vinegar: Brings that zippy tang. Go for the cloudy kind for more character
• Chopped shallot: Delivers mild oniony flavor without the harshness of regular onions

How To Make It

Get Your Greens Ready:

Clean and completely dry your mixed greens in a salad spinner. Wet leaves won't take up dressing properly. Put them in your biggest serving dish so you've got plenty of mixing space.

Fix Up Your Oranges:

Cut the peel and white pith away from your oranges, then carefully slice between membranes to get pure orange segments. This way you won't get any bitter bits in your bites.

Build Your Foundation:

Stack your greens, orange pieces, and pomegranate seeds in the bowl. These bright ingredients create a stunning base. Spread everything out evenly so every serving has all the flavors.

Top With Cheese And Nuts:

Scatter feta crumbles and sweet pecans throughout the salad. Keep some visible on top to make it prettier. The white cheese pops against the colorful fruits for a festive look.

Mix Your Dressing:

Stir together olive oil, honey, Dijon, vinegar, and shallots in a small container. Whisk it hard until it thickens and blends completely. Add salt and fresh black pepper to your liking.

Finish And Enjoy:

Pour dressing over your salad right before you eat. Use less than you think you'll need at first – you can always add more. Toss gently with wooden spoons or clean hands to coat everything without smashing the greens.

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Those little pomegranate seeds really make this salad special to me. I've got fond memories of showing my daughter how to get them out underwater to keep from staining everything red, and now we do it together every winter as our little tradition. They look like tiny gems on top of the salad and give such a wonderful juice pop when you bite into them.

Prep Ahead Tips

You can mix up the dressing up to three days early and keep it in a sealed container in your fridge. Just let it warm up a bit and give it another whisk before using since the oil gets solid when cold. The day before serving, you can wash the greens, cut up your oranges, and get the seeds out of the pomegranate. Keep everything in separate containers in the fridge, and throw it all together right before eating to keep it super fresh.

Switch It Up By Season

You can change this salad throughout winter as different citrus fruits come into season. Try using blood oranges in January and February for an amazing color, or add some grapefruit for extra zing. Early in winter, ripe persimmons taste wonderful in this mix. When you can't find pomegranates, try some dried cranberries soaked in orange juice instead – they'll keep that pretty red color scheme going.

What To Serve With It

This bright winter salad tastes amazing next to richer foods like roast beef, duck, or holiday ham. Its tangy flavors cut through fatty dishes and refresh your mouth between bites. For a full meal, put it alongside a thick winter soup and some crusty bread. It also works great as a fancy starter when you serve it on individual plates with extra pomegranate seeds and feta scattered on top for looks.

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This bright and colorful salad will be the highlight of any winter dinner you serve.

Frequently Asked Questions

→ What’s the best choice for oranges?

Sweet, easy-peeling options like mandarins, clementines, or tangerines are great picks.

→ Can I use a different fruit instead of pomegranate?

Sure, dried cranberries are a good swap and bring a similar sweet note.

→ Is there a dairy-free swap for feta?

Plant-based feta works well, or you can skip the cheese for a vegan-friendly version.

→ Can I make it ahead of time?

You can prep the dressing and chop items in advance. Just assemble at the last minute for the freshest bite.

→ What complements this salad?

Serve it alongside roasted meats, rustic bread, or a warming soup for a balanced meal.

→ How should I store leftovers?

Put the dressing in the fridge in a sealed container, where it'll stay fresh for about a week. Leftover greens are best eaten the same day.