Description
A vibrant and festive winter salad featuring mixed baby greens, juicy orange segments, creamy avocado, pomegranate seeds, tangy feta cheese, and crunchy candied spiced nuts, all tossed in a sweet and tangy cranberry balsamic dressing. Perfect for holiday gatherings or as a refreshing side dish during the colder months.
Ingredients
Scale
Salad
- 10 ounces mixed baby greens
- 2 oranges, rind removed and cut into segments
- 1 avocado, sliced or chopped
- Seeds from 1 pomegranate
- 1 cup crumbled feta cheese
- 1 cup candied spiced nuts or toasted nuts such as pecans
Cranberry Balsamic Dressing
- 1/4 cup cranberry sauce
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the greens. Place the mixed baby greens in a large salad bowl or divide evenly between individual serving bowls.
- Add toppings. Arrange the orange segments, sliced or chopped avocado, pomegranate seeds, crumbled feta cheese, and candied spiced nuts over the greens.
- Make the dressing. In a small bowl, whisk together the cranberry sauce, balsamic vinegar, olive oil, salt, and pepper until well combined.
- Dress the salad. Drizzle the cranberry balsamic dressing over the salad. Toss gently to combine everything evenly or serve topped for a visually appealing presentation.
Notes
- This salad balances sweet, salty, and tangy flavors making it ideal for winter and holiday meals.
- You can substitute candied nuts with toasted pecans or walnuts for a less sweet crunch.
- If you prefer a thinner dressing, add a tablespoon of water or more balsamic vinegar to adjust the consistency.
- Make sure to remove orange rind completely to avoid bitterness.
- For a vegan variation, omit feta cheese or substitute with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 505 kcal
- Sugar: 19 g
- Sodium: 575 mg
- Fat: 40 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 33 mg
