I made a Winter Salad that’s basically a Feta Fruit Salad with oranges, pomegranate and candied pecans and people actually fight over the last fork.
I’m obsessed with this Winter Salad because it’s loud and bright and refuses to be boring. I love the pop of pomegranate seeds against the greens and the salty punch of crumbled feta.
It somehow hits fresh and indulgent at the same time. I call it my go-to when people actually ask what I brought.
But mostly I make it because it disappears fast at parties and everyone thinks it’s fancier than it is. Feta Fruit Salad vibes, for sure.
Salad Recipes With Pomegranate that don’t try too hard. Simple, messy, totally worth it, seriously every single time, no regrets.
Ingredients
- Spring mix: light greens, fresh vitamins.
- Pomegranate seeds: bright, juicy little pops.
- Basically navel oranges: sunny sweetness, winter brightness.
- Feta cheese: salty cream, tangy protein.
- Pecan halves: crunchy texture, healthy fats.
- Brown sugar: candied pecans’ sweet kiss.
- Unsalted butter: nuttier glaze, richer mouthfeel.
- Pinch of salt: balances sweet, rounds flavors.
- Olive oil: it’s a silky base for dressing.
- Pomegranate molasses: sticky tart depth, fruity.
- Red wine vinegar: bright, clean acidity.
- Honey or maple: soft, natural sweetener.
- Dijon mustard: tangy kick, helps emulsify.
- Shallot: delicate onion bite, subtle lift.
- Salt and pepper: basic season, taste.
- Optional red onion: sharper crunch, zing.
- Optional avocado: creamy cool contrast, lush.
Ingredient Quantities
- 6 cups spring mix or mixed baby greens
- 1 cup pomegranate seeds (about 1 large pomegranate)
- 2 medium navel oranges, peeled and sliced
- 4 oz feta cheese, crumbled
- 1 cup pecan halves
- 2 tablespoons brown sugar (for candied pecans)
- 1 tablespoon unsalted butter (for candied pecans)
- Pinch of salt (for pecans)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon red wine vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced (about 1 tablespoon)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup thinly sliced red onion or 1/2 avocado, sliced
How to Make this
1. Toast the pecans: heat a dry skillet over medium, add 1 cup pecan halves and stir for 3 to 4 minutes until fragrant, then remove to a plate.
2. Candy the pecans: in the same skillet melt 1 tablespoon butter with 2 tablespoons brown sugar and a pinch of salt, add the toasted pecans and stir until they are coated and glossy, about 2 minutes; spread on parchment to cool and harden.
3. Prepare the pomegranate and oranges: cut the large pomegranate and tap out about 1 cup seeds, peel and slice 2 navel oranges into rounds or half-moons, remove any big white pith.
4. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons pomegranate molasses, 1 tablespoon red wine vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and the minced small shallot; season with salt and freshly ground black pepper to taste.
5. Taste and balance the dressing: if it is too tart add a little more honey, if too sweet add a splash more vinegar, you want a bright but balanced flavor.
6. Assemble the salad base: in a large bowl toss 6 cups spring mix with a light drizzle of dressing to barely coat the leaves, you can always add more later.
7. Add fruit and cheese: gently fold in the orange slices, pomegranate seeds and 4 ounces crumbled feta so they are evenly distributed.
8. Add the candied pecans: break the cooled candied pecans into bite sized pieces and sprinkle them over the top so every bite has some crunch.
9. Final toss and season: give the whole salad one gentle toss with more dressing if needed, then finish with a little extra black pepper and a small pinch of flaky salt if you like.
10. Serve right away: transfer to a platter or individual plates, optionally top with 1/4 cup thinly sliced red onion or 1/2 sliced avocado for richness, this is best served fresh so the greens and candied nuts keep their texture.
Equipment Needed
1. Large skillet (for toasting and candying the pecans)
2. Cutting board and a sharp knife (for pomegranate and oranges)
3. Mixing bowls (one large for the salad, one small for the dressing)
4. Whisk or fork (to emulsify the dressing)
5. Measuring spoons and a tablespoon/1 cup measure
6. Baking sheet or plate lined with parchment (to cool the candied pecans)
7. Salad tongs or large serving spoon and spatula (for gentle tossing)
8. Small bowl and spoon (to crumble feta and break up pecans, also handy for tasting)
FAQ
Healthy Winter Salad With Pomegranate: A Festive Healthy Treat Recipe Substitutions and Variations
- Pomegranate seeds: swap with dried cranberries or fresh ruby grapefruit segments if you don’t have seeds; cranberries give that sweet tart pop while grapefruit adds fresh citrus bite.
- Feta cheese: use goat cheese or ricotta salata for a similar tangy creaminess, or skip cheese and add toasted chickpeas for protein if you want dairy free.
- Pecan halves (candied): replace with toasted walnuts or sliced almonds, or toss plain pecans with a little maple syrup and sea salt if you want quicker candied flavor.
- Pomegranate molasses: substitute with balsamic reduction or a mix of equal parts honey and lemon juice for sweet-tart depth when molasses isn’t available.
Pro Tips
– Toast the pecans longer than you think, but watch them closely cause nuts go from perfect to burned in seconds. Once they smell toasty pull them off the heat right away so they don’t keep cooking in the hot pan.
– Make the candied pecans ahead and keep them separate until serving. If you put them on the salad too soon they’ll soften and get soggy. Break them into uneven pieces so you get big crunchy bites and tiny shards that stick to the leaves.
– Taste the dressing while you make it, then sleep on it if you can. The shallot and pomegranate molasses mellow after 30 minutes, and sometimes you need a splash more vinegar or a tad more honey the next day. Also whisk the dressing vigorously so the mustard emulsifies it; otherwise it’ll separate fast.
– Segment the oranges or at least remove as much pith as possible. White pith is bitter and ruins the sweet-tart balance. If using avocado add it at the last second and toss gently with your hands so it doesn’t get mushed.
Healthy Winter Salad With Pomegranate: A Festive Healthy Treat Recipe
I made a Winter Salad that's basically a Feta Fruit Salad with oranges, pomegranate and candied pecans and people actually fight over the last fork.
4
servings
500
kcal
Equipment: 1. Large skillet (for toasting and candying the pecans)
2. Cutting board and a sharp knife (for pomegranate and oranges)
3. Mixing bowls (one large for the salad, one small for the dressing)
4. Whisk or fork (to emulsify the dressing)
5. Measuring spoons and a tablespoon/1 cup measure
6. Baking sheet or plate lined with parchment (to cool the candied pecans)
7. Salad tongs or large serving spoon and spatula (for gentle tossing)
8. Small bowl and spoon (to crumble feta and break up pecans, also handy for tasting)
Ingredients
6 cups spring mix or mixed baby greens
1 cup pomegranate seeds (about 1 large pomegranate)
2 medium navel oranges, peeled and sliced
4 oz feta cheese, crumbled
1 cup pecan halves
2 tablespoons brown sugar (for candied pecans)
1 tablespoon unsalted butter (for candied pecans)
Pinch of salt (for pecans)
3 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon red wine vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 small shallot, finely minced (about 1 tablespoon)
Salt and freshly ground black pepper, to taste
Optional: 1/4 cup thinly sliced red onion or 1/2 avocado, sliced
Directions
- Toast the pecans: heat a dry skillet over medium, add 1 cup pecan halves and stir for 3 to 4 minutes until fragrant, then remove to a plate.
- Candy the pecans: in the same skillet melt 1 tablespoon butter with 2 tablespoons brown sugar and a pinch of salt, add the toasted pecans and stir until they are coated and glossy, about 2 minutes; spread on parchment to cool and harden.
- Prepare the pomegranate and oranges: cut the large pomegranate and tap out about 1 cup seeds, peel and slice 2 navel oranges into rounds or half-moons, remove any big white pith.
- Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons pomegranate molasses, 1 tablespoon red wine vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and the minced small shallot; season with salt and freshly ground black pepper to taste.
- Taste and balance the dressing: if it is too tart add a little more honey, if too sweet add a splash more vinegar, you want a bright but balanced flavor.
- Assemble the salad base: in a large bowl toss 6 cups spring mix with a light drizzle of dressing to barely coat the leaves, you can always add more later.
- Add fruit and cheese: gently fold in the orange slices, pomegranate seeds and 4 ounces crumbled feta so they are evenly distributed.
- Add the candied pecans: break the cooled candied pecans into bite sized pieces and sprinkle them over the top so every bite has some crunch.
- Final toss and season: give the whole salad one gentle toss with more dressing if needed, then finish with a little extra black pepper and a small pinch of flaky salt if you like.
- Serve right away: transfer to a platter or individual plates, optionally top with 1/4 cup thinly sliced red onion or 1/2 sliced avocado for richness, this is best served fresh so the greens and candied nuts keep their texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 229g
- Total number of serves: 4
- Calories: 500kcal
- Fat: 37g
- Saturated Fat: 8g
- Trans Fat: 0.2g
- Polyunsaturated: 7.5g
- Monounsaturated: 15g
- Cholesterol: 33mg
- Sodium: 325mg
- Potassium: 300mg
- Carbohydrates: 36.5g
- Fiber: 6.5g
- Sugar: 27g
- Protein: 9.5g
- Vitamin A: 1125IU
- Vitamin C: 42.5mg
- Calcium: 162mg
- Iron: 1.6mg
