Name: Healthy Winter Salad with Pomegranate and Mandarin: A Fresh Seasonal Delight
Ingredients: 8 cups mixed spring greens or baby spinach; 1 cup pomegranate arils (seeds from about 1 pomegranate); 2 mandarin oranges, peeled and segmented (or 1 can mandarin oranges, drained); 1/2 cup crumbled feta cheese; 1/2 cup candied pecans; 1/4 cup thinly sliced red onion (optional); 1/4 cup extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 small shallot, minced; Salt and freshly ground black pepper to taste; 1 cup raw pecan halves; 2 tablespoons maple syrup; 1/4 teaspoon salt; Pinch of cinnamon

Description

Looking at this salad, you’re immediately struck by its stunning visual appeal. A bed of fresh mixed greens creates the perfect canvas, topped with jewel-like pomegranate seeds that sparkle like tiny rubies. Bright orange mandarin segments add pops of sunshine, while crumbled white feta cheese resembles fresh snowfall. The golden candied pecans provide the finishing touch of elegant warmth.

But this Winter Salad isn’t just about looks—every ingredient serves a purpose. The mixed greens provide essential fiber and vitamins. Pomegranate seeds are packed with antioxidants. Mandarin oranges deliver a healthy dose of Vitamin C. Feta adds protein and calcium. And the pecans contribute heart-healthy fats. It’s a nutritional powerhouse disguised as a gorgeous side dish.

Ingredients

Scale

Ingredients for Healthy Winter Salad

Salad:

8 cups mixed spring greens or baby spinach
1 cup pomegranate arils (seeds from about 1 pomegranate)
2 mandarin oranges, peeled and segmented (or 1 can mandarin oranges, drained)
1/2 cup crumbled feta cheese
1/2 cup candied pecans
1/4 cup thinly sliced red onion (optional)

Honey-Dijon Vinaigrette:

1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 small shallot, minced
Salt and freshly ground black pepper to taste

Candied Pecans (if making from scratch):

1 cup raw pecan halves
2 tablespoons maple syrup
1/4 teaspoon salt
Pinch of cinnamon

Instructions

Step-by-Step Instructions for Winter Salad

Making the Candied Pecans:

Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.
Toss pecans with maple syrup, salt, and cinnamon until evenly coated.
Spread in a single layer on the prepared baking sheet. Bake for 10-12 minutes, stirring halfway through, until golden and fragrant.
Let cool completely—they’ll become crispier as they cool.

Making the Vinaigrette:

Add olive oil, apple cider vinegar, honey, Dijon mustard, minced shallot, salt, and pepper to a jar with a tight-fitting lid.
Shake vigorously until the dressing is well emulsified and creamy, about 30 seconds.
Taste and adjust seasonings as needed. Set aside.

Assembling the Salad:

Wash and thoroughly dry your mixed greens. Place them in a large salad bowl or spread on a serving platter.
Arrange the mandarin orange segments evenly over the greens.
Scatter pomegranate arils across the salad—they should look like little jewels dotting the greens.
Crumble feta cheese over the top.
Add candied pecans and sliced red onion if using.
Drizzle with vinaigrette just before serving, or serve dressing on the side.

Pro Tips for the Best Winter Salad

Don’t dress the salad until just before serving to keep greens crisp
Toast your own pecans for superior flavor—store-bought candied nuts work but homemade are better
Look for pre-seeded pomegranate arils to save time during busy seasons
The vinaigrette keeps for up to a week in the refrigerator—make extra!

Notes

Pro Tips for the Best Winter Salad

Don’t dress the salad until just before serving to keep greens crisp
Toast your own pecans for superior flavor—store-bought candied nuts work but homemade are better
Look for pre-seeded pomegranate arils to save time during busy seasons
The vinaigrette keeps for up to a week in the refrigerator—make extra!

Nutritional Information for Winter Salad

Presentation Tips for Winter Salad

For maximum visual impact, serve this salad on a large white platter or in a clear glass bowl that showcases all those beautiful colors. Arrange the toppings in distinct sections rather than mixing everything together—this creates that stunning “before toss” presentation guests love to photograph. For holiday dinners, serve it in a wreath shape on a round platter, with ingredients arranged in a circle and the center left empty or filled with a small bowl of extra dressing.

Pairing Suggestions for Healthy Winter Salad

Main Course Pairings

This versatile salad complements virtually any protein. Serve alongside roasted turkey, honey-glazed ham, grilled salmon, or herb-crusted chicken. It’s especially wonderful as part of a holiday spread, providing a fresh counterpoint to rich, heavy dishes.

Wine Pairings

The sweet-tart profile of this salad pairs beautifully with a crisp Sauvignon Blanc, an off-dry Riesling, or a sparkling Prosecco. The acidity in these wines complements the vinaigrette while the fruit notes echo the pomegranate and mandarin.

Variations and Substitutions for Winter Salad

Swap feta for goat cheese or blue cheese crumbles
Use dried cranberries when pomegranates aren’t available
Substitute walnuts or almonds for pecans
Try grapefruit segments instead of mandarin oranges
Add avocado slices for extra creaminess
Use arugula or baby kale instead of mixed greens for a more robust base
Make it vegan by omitting the feta or using a plant-based alternative

Storage and Make-Ahead Instructions

This Healthy Winter Salad is best served fresh, but you can prepare components ahead. Store washed and dried greens in paper towels inside a sealed container for up to 3 days. Keep the vinaigrette in a jar in the refrigerator for up to one week—just shake well before using. Candied pecans stay fresh in an airtight container at room temperature for up to two weeks. Assemble everything just before serving for the best texture and presentation.