Winter Pomegranate & Feta Salad with Citrus Dressing

This vibrant salad combines peppery greens, juicy pomegranate seeds, creamy feta, and crunchy candied pecans with a bright citrus vinaigrette.

It’s the kind of salad that holds its own as a main course or steals the show at a holiday dinner spread.

Why You’ll Love It

Seasonal ingredients that are at their peak in winter months.

The combination of textures – creamy, crunchy, juicy – makes every bite interesting.

Beautiful presentation with minimal effort.

The citrus dressing is tangy and light, balancing the rich feta and sweet pomegranate.

Impressive enough for holiday entertaining but easy enough for weeknight dinners.

Can be prepped ahead with the dressing on the side.

Ingredients

For the Salad:

8 cups mixed greens or baby arugula

1 cup pomegranate arils – from about 1 medium pomegranate or store-bought

4 oz feta cheese, crumbled

1 cup candied pecans – recipe below or store-bought

1 small shallot, thinly sliced into rings

2 mandarin oranges or 1 navel orange, segmented

For the Citrus Dressing:

1/4 cup fresh orange juice – about 1 orange

2 tablespoons fresh lemon juice

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

Salt and pepper to taste

For Quick Candied Pecans (optional):

1 cup pecan halves

2 tablespoons maple syrup or honey

1 tablespoon brown sugar

Pinch of salt

Steps

1. If making candied pecans, preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. Toss the pecans with maple syrup, brown sugar, and salt, then spread in a single layer on the prepared sheet.

3. Bake for 12-15 minutes, stirring halfway through, until fragrant and golden – watch carefully as they burn quickly.

4. Let the pecans cool completely on the pan – they will crisp up as they cool.

5. For the dressing, add the orange juice, lemon juice, honey, and Dijon mustard to a small mason jar or bowl.

6. Slowly drizzle in the olive oil while whisking constantly, or shake the jar vigorously until emulsified.

7. Season with salt and pepper to taste.

8. Place the mixed greens in a large salad bowl.

9. Scatter the pomegranate arils, crumbled feta, shallot rings, and orange segments over the greens.

10. Add the candied pecans.

11. Drizzle with the citrus dressing just before serving and toss gently to combine.

12. Serve immediately while the greens are crisp.

Helpful Tips & Substitutions

To easily remove pomegranate seeds, cut the fruit in half and hold it cut-side down over a bowl while tapping the back with a wooden spoon.

Goat cheese can substitute for feta if you prefer a creamier, milder flavor.

Walnuts, almonds, or pepitas work in place of pecans.

Store-bought candied nuts save time and work perfectly well here.

Swap the greens for spinach or a spring mix based on preference.

Add sliced avocado or grilled chicken to make this a complete meal.

Use a citrus juicer to get every drop from your oranges and lemons.

Serving Ideas

Serve family-style in a large shallow bowl for holiday gatherings.

Plate individual portions on salad plates for a more formal dinner course.

Pair with crusty bread and soup for a light winter lunch.

Serve alongside roasted chicken, pork tenderloin, or glazed ham.

Top with grilled salmon or shrimp to turn this into a satisfying main dish.

Bring to potlucks with the dressing in a separate container to add just before serving.

Make-Ahead & Storage

The dressing can be made up to 5 days ahead and stored in the refrigerator – shake well before using.

Candied pecans keep in an airtight container at room temperature for up to 2 weeks.

Prep all salad components and store separately in the refrigerator for up to 2 days.

Do not dress the salad until just before serving or the greens will wilt.

Leftover dressed salad doesn’t keep well, so only dress what you plan to eat.

Pomegranate arils stay fresh in the refrigerator for about 5 days in a sealed container.

Salad Worth Making

This salad proves that eating seasonally in winter doesn’t mean settling for boring food.

Every ingredient brings something essential – the pop of pomegranate, the salt of feta, the crunch of pecans, and the brightness of citrus.

It’s become a staple at holiday tables for good reason.