Winter Salad

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This Winter Salad is a hit of brightness during even the coldest of weather! Combine your favorite winter fruit (pears, apples, or oranges) with dried cranberries, pomegranate, and feta (or goat) cheese. Add some pumpkin seeds or some irresistible maple-cinnamon pecans on top and drizzle on the absolute best creamy maple vinaigrette!

Course Salad, Side Dish

Cuisine American, Healthy, Vegetarian

Keyword Winter Salad, winter salad recipe

Prep Time 25 minutes

Total Time 25 minutes

Servings servings, as a side

Calories 191kcal

Author Chelsea

Cost $8.32

Ingredients

Salad

8 cups gently packed mixed greens
1 ripe pomegranate (or 1 cup arils)
1/2 cup dried sweetened cranberries
2 large oranges, pears, or apples (whichever you like best!)
1/3 cup crumbled feta (or goat) cheese
Optional: pepitas OR maple-cinnamon pecans -- See Note 1

Dressing

1/4 cup extra virgin olive oil
2 tablespoons pure maple syrup (Note 2)
1-1/2 tablespoons white wine vinegar
2 teaspoons minced garlic
2 tablespoons full-fat, good-quality mayo (like Hellman's/Best Foods)

Instructions

MAPLE-CINNAMON PECANS: If making the pecans, start here. (See Note 1.)
DRESSING: Combine all the dressing ingredients into a jar with a lid. Season to taste with salt & pepper (I add 1/4 tsp of each). Shake well to combine and place in fridge for now, shaking again before dressing salad.
SALAD: Add all the mixed greens to a large bowl and toss gently with about half the dressing or until nicely coated (Read Instruction #3 first). Add pomegranate arils, cranberries, and thinly sliced (or chopped) pears, apples or oranges. Drizzle on the remaining dressing (or to preference). Sprinkle candied nuts or pepitas and feta or goat cheese on top. Enjoy promptly!
STORAGE: This salad doesn’t sit very well with the dressing -- it wilts the toppings and greens quickly. If you aren’t planning to eat the entire salad in one sitting, toss and add dressing, nuts, and cheese to the amount you’ll be eating at this time and storing leftovers separately. Undressed, the salad stays fresh for 1-2 days in the fridge.

Notes

Note 1: Pecans: Combine 1-1/2 cup pecan halves, 1/4 cup pure maple syrup, a generous pinch of salt, and 1/2 teaspoon ground cinnamon in a bowl. Toss well to coat. Add nuts, well spaced out, to a parchment-paper-lined sheet pan. Bake at 350 degrees F for 7 mins. Flip and toss. Return and bake for another 5-8 minutes or until fragrant and glossy. Remove and let cool before pulling the nuts apart with your fingers. Let fully cool before adding to salad. (Coarsely chop first if desired).

Note 2: Pure maple syrup: Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. It’s just one ingredient — a sugar naturally derived from nature!

Nutrition