Description
Green leafy crunch, sweet mandarin segments, and ruby pomegranate seeds get a glossy coat of tangy orange vinaigrette. Creamy feta and candied pecans add rich textures, making each bite a bright, festive experience.
Ingredients
- 4 cup mixed salad greens
- 1 cup pomegranate seeds
- 1 cup mandarin orange segments
- 1/2 cup crumbled feta cheese
- 1/2 cup candied pecans
- 1/4 cup thinly sliced red onion
- 2 tablespoon fresh orange juice
- 3 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon orange zest
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Wash and dry salad greens thoroughly in a salad spinner then place them in a large salad bowl.
- Add pomegranate seeds mandarin orange segments crumbled feta cheese candied pecans and thinly sliced red onion to the bowl and gently toss to combine.
- In a separate small bowl whisk together fresh orange juice olive oil white wine vinegar honey Dijon mustard orange zest salt and black pepper until the vinaigrette is emulsified.
- Drizzle the orange vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Transfer the salad to a serving platter or individual plates garnish with extra pomegranate seeds and orange zest if desired and serve immediately.
Notes
- To enhance crunch substitute walnuts for pecans or omit nuts for a nut free version.
- Use leftover orange segments or canned mandarin oranges based on availability.
- The vinaigrette can be prepared in advance and stored in the refrigerator for up to two days.
- For a dairy free option omit feta or use a vegan cheese alternative.