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Healthy Winter Salad with Honey-Balsamic Vinaigrette

A vibrant and refreshing winter salad featuring mandarin oranges, pomegranate, pecans, feta, and a sweet and tangy honey-balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Winter
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 5-6 oz mixed greens or spring mix
  • 2-3 mandarin oranges peeled and segmented, or 1 can (15-oz) drained
  • 0.5 cup pomegranate arils
  • 0.5 cup pecans lightly toasted
  • 0.5 cup feta cheese crumbled
Honey-Balsamic Vinaigrette
  • 0.25 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp freshly ground black pepper

Equipment

  • Small skillet (for toasting)
  • Large mixing bowl
  • Small whisk or jar with lid
  • Salad spinner (optional)

Method
 

  1. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Cool completely.
  2. Prepare vinaigrette: In a jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Shake well.
  3. While whisking continuously, slowly drizzle in the olive oil until the dressing emulsifies and becomes thick and glossy (viscous).
  4. In a large bowl, combine the mixed greens. Add about half of the vinaigrette and toss gently to coat.
  5. Add the mandarin segments, cooled pecans, and pomegranate arils to the bowl. Toss very gently.
  6. Transfer the salad to a serving bowl or plates. Scatter the crumbled feta cheese over the top just before serving.

Notes

Ensure greens are thoroughly dry before dressing to prevent dilution. The Dijon mustard and honey are key to creating a viscous dressing that clings to the leaves. For canned mandarins, ensure they are well-drained.