Description
A refreshing and festive Christmas Salad combining mixed spring greens, sweet citrus segments, tangy pomegranate seeds, and creamy feta cheese, all topped with crunchy candied pecans and a bright honey-Dijon vinaigrette. Perfect as a light starter or a colorful side for holiday meals.
Ingredients
Scale
Salad
- 7 cups mixed spring greens
- 1 1/4 cups orange segments (mandarin oranges, clementines, or tangerines)
- 1/2 cup pomegranate seeds (or dried cranberries)
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped candied pecans
Dressing
- 1/3 cup olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced shallot
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the mixed spring greens and gently fold in the orange segments, pomegranate seeds, crumbled feta cheese, and chopped candied pecans to create a balanced blend of flavors and textures.
- Prepare the Dressing: In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until the mixture is smooth and emulsified, forming a flavorful and tangy vinaigrette.
- Toss the Salad: Drizzle the prepared dressing over the salad mixture to taste, then gently toss the salad until everything is evenly coated without bruising the delicate greens.
- Serve Immediately: Serve the salad immediately to maintain the freshness and crispness of the greens, ensuring every bite is vibrant and refreshing.
Notes
- For a nut-free version, omit the candied pecans or substitute with toasted pumpkin seeds.
- Dried cranberries can be used instead of pomegranate seeds for a slightly different tartness and texture.
- Adjust the amount of honey and Dijon mustard in the dressing to suit your taste preferences.
- Serve chilled for an even fresher experience.
- This salad is best consumed the same day to maintain the greens’ texture.
