If you’re craving something fresh, vibrant, and packed with winter’s best flavors, you’ve got to try my Winter Citrus Salad with Pomegranate and Feta Recipe. This salad is a delightful mix of sweet, tangy, and salty all in one bowl — perfect for those chilly days when you want a little sunshine on your plate. Trust me, once you try it, this salad will become your go-to for holiday meals, weeknight dinners, or anytime you want something light but memorable.

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Why This Recipe Works

Seasonal Flavors: It celebrates winter citrus and pomegranate, which are at their peak, making the salad taste fresh and bright.
Balanced Texture: The combination of crisp greens, juicy citrus, crunchy pecans, and creamy feta hits all the right notes.
Simple Dressing: A lightly sweet and tangy dressing ties everything together without overpowering the ingredients.
No Fuss, Quick Prep: Ready in about 15 minutes, it’s easy enough for a weekday yet elegant for guests.

Winter Citrus Salad with Pomegranate and Feta, citrus salad recipe, healthy winter salad, holiday citrus salad, easy citrus and feta salad - A clear glass bowl holding a fresh salad on a white marbled surface, with a base layer of mixed green leaves. On one side are bright orange segments of peeled mandarins, stacked together. Next to the mandarins, crumbled white cheese is placed, adding a soft texture. Beside the cheese, there is a pile of small, glossy red pomegranate seeds. On the last side, a heap of chopped brown pecans adds a crunchy contrast. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Winter Citrus Salad with Pomegranate and Feta Recipe brings together fresh, seasonal produce and complementary flavors—you want to pick the best fruits you can find because they really shine here. Also, choosing good quality feta and pecans will boost the overall taste.

Winter Citrus Salad with Pomegranate and Feta, citrus salad recipe, healthy winter salad, holiday citrus salad, easy citrus and feta salad - Flat lay of fresh mixed spring greens with vibrant green leaves, a small white bowl of bright orange mandarin segments, a small white bowl filled with ruby red pomegranate seeds, crumbled white feta cheese on a simple white ceramic plate, roughly chopped glossy candied pecans scattered neatly nearby, and four small white bowls containing golden olive oil, amber honey, smooth pale Dijon mustard, and light amber apple cider vinegar, along with a small pile of minced shallot on a white ceramic dish, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed spring greens: A tender, mild base that lets the citrus and other toppings stand out without competing.
Orange segments (mandarin, clementine, or tangerine): Sweet and juicy, these citrus pieces brighten the salad and add a burst of natural sweetness.
Pomegranate seeds: They give a tart pop and gorgeous jewel-like color; fresh seeds are best but dried cranberries work if you’re in a pinch.
Feta cheese (crumbled): Adds creamy, salty richness to offset the sweetness and tartness.
Candied pecans (roughly chopped): These bring a lovely crunch and a touch of caramelized flavor that makes every bite interesting.
Olive oil: The dressing base, providing a smooth mouthfeel and tying ingredients together.
Honey: For just the right hint of sweetness in the dressing.
Dijon mustard: Adds a subtle sharpness to balance the honey.
Apple cider vinegar: Gives a pleasant tang that complements the citrus and cuts through the richness of feta and oil.
Shallot (minced): Offers a mild onion flavor that deepens the dressing without overpowering the salad.
Salt and pepper: Simple seasonings to bring the whole salad and dressing together perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Winter Citrus Salad with Pomegranate and Feta Recipe is—you can adjust the sweetness, saltiness, or crunch depending on what you have or prefer. Play around and make it your own!

Variation: I sometimes swap out candied pecans for toasted walnuts or almonds; it changes the flavor profile but keeps that great crunch.
Dietary tweak: To make it vegan, just skip the feta or substitute with a plant-based cheese and replace honey with maple syrup—still delicious!
Seasonal change: If citrus isn’t in season, try swapping it with pomegranate and apple slices for a fall twist.

Step-by-Step: How I Make Winter Citrus Salad with Pomegranate and Feta Recipe

Step 1: Freshen Up Your Greens

I start by rinsing and drying about 7 cups of mixed spring greens thoroughly. This step is super important—wet greens can make the salad soggy fast. A salad spinner is your best friend here. Once dry, I place them in a large bowl to get ready for the toppings.

Step 2: Prep Your Citrus and Pomegranate

Next up are the bright citrus segments. I peel and section 1¼ cups of mandarins or clementines, making sure to remove any pesky seeds and as much pith as possible—it can be bitter. Then I add ½ cup of fresh pomegranate seeds for that pop of color and tartness. If you don’t have fresh pomegranate, dried cranberries do a nice job too.

Step 3: Add Feta and Candied Pecans

I crumble about ½ cup of feta cheese right over the salad for that creamy, salty contrast. Then I roughly chop ½ cup of candied pecans and scatter them on top, giving the salad a sweet crunch that’s just addictive.

Step 4: Whisk Up the Dressing

In a small bowl, I whisk together ⅓ cup olive oil, 1 tablespoon honey, 2 teaspoons Dijon mustard, 2 tablespoons apple cider vinegar, and 1 tablespoon minced shallot. Then a pinch of salt and pepper to taste. I whisk until it’s smooth and slightly thickened—this dressing gently coats the salad without weighing it down.

Step 5: Toss and Serve Immediately

Pour the dressing over the salad mixture in the bowl, then toss everything gently but thoroughly. You want every leaf and bite to have that perfect mix of flavors. I like to serve this right away while the greens are crisp and the citrus is juicy. Leftover dressing keeps great, so don’t worry if you have some left.

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Pro Tips for Making Winter Citrus Salad with Pomegranate and Feta Recipe

Choose ripe citrus: I always pick mandarins that feel heavy for their size—they’re sweeter and juicier, which makes all the difference.
Avoid soggy greens: Make sure your greens are completely dry or the dressing will weigh them down and make the salad limp.
Prep ahead: You can make the dressing and chop pecans a day ahead to save time on salad day.
Gentle tossing: Use a large spoon or salad tongs and fold gently to keep the fruit segments intact.

How to Serve Winter Citrus Salad with Pomegranate and Feta Recipe

Winter Citrus Salad with Pomegranate and Feta, citrus salad recipe, healthy winter salad, holiday citrus salad, easy citrus and feta salad - A large clear glass bowl filled with a fresh salad containing several layers: at the bottom, a mix of green leafy spinach and lettuce with dark purple leaves, topped with bright orange mandarin slices scattered evenly. On top of this are small red pomegranate seeds sprinkled throughout, along with crumbled white cheese and small brown nut pieces. The colors are vivid and fresh, and the textures range from soft leaves to juicy fruit and crunchy nuts, all sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle a little extra crumbled feta and a handful of whole candied pecans on top just before serving—they add a festive touch and a bit more texture that guests always notice (in a good way!). A few fresh mint leaves go a long way too for contrast and freshness.

Side Dishes

This Winter Citrus Salad with Pomegranate and Feta Recipe pairs beautifully with roasted chicken or grilled fish. Sometimes I serve it alongside warm lentil soup for a cozy yet fresh combination. It’s lovely with crusty bread on the side too.

Creative Ways to Present

For holiday dinners, I like to arrange the salad on a large platter, garnished with whole citrus rounds and pomegranate seeds scattered artistically. It instantly feels fancy! Another fun idea is serving it in hollowed-out orange halves—your guests will be impressed and it’s such a charming way to eat salad.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad components separately if possible—keep the dressing in a jar, greens in an airtight container, and fruits separately. If mixed already, it’s best eaten within a day, stored in the fridge to keep the greens fresh.

Freezing

This salad doesn’t freeze well because of the fresh fruits, greens, and dressing. I wouldn’t recommend freezing but feel free to freeze the dressing by itself in a small container if you want to prep ahead.

Reheating

You really want this salad fresh and cold, so reheating isn’t necessary or recommended. If you paired it with a warm main dish, just keep the salad chilled until ready to serve for the best experience.

FAQs

Can I make this Winter Citrus Salad with Pomegranate and Feta Recipe vegan?

Absolutely! Just skip the feta or swap it for a plant-based cheese alternative, and replace the honey in the dressing with maple syrup or agave. The salad remains just as flavorful with these simple swaps.
What can I use if I don’t have pomegranate seeds?

If fresh pomegranate seeds aren’t available, dried cranberries are a lovely substitute—they bring sweetness and tartness without compromising the salad’s texture too much.
How long does this salad stay fresh?

Because of the delicate greens and juicy citrus, it’s best enjoyed the same day you make it. If you need to store leftovers, separate the dressing and the salad components to keep everything crisp and fresh for up to 24 hours.
Can I prepare parts of this salad in advance?

Yes! You can make the dressing and chop pecans up to a day ahead. Just keep the salad greens and fruit separate until you’re ready to toss and serve to avoid sogginess.

Final Thoughts

This Winter Citrus Salad with Pomegranate and Feta Recipe has become a favorite in my kitchen because it’s so effortlessly elegant and full of fresh flavor. It’s one of those recipes I pull out when I want something nourishing and bright but don’t want to spend hours prepping. Give it a try—I’m confident you’ll love it as much as I do, and it might just become your winter salad staple too.