Description
This vibrant Winter Salad with Cranberry Dressing combines fresh seasonal citrus, creamy avocado, crunchy candied nuts, and tangy feta cheese tossed in a sweet and tangy cranberry balsamic dressing. Perfect as a festive holiday salad or a colorful side dish any time of the year.
Ingredients
Scale
Salad
- 2 oranges, rind removed and cut into segments
- 1 avocado, sliced or chopped
- Seeds from 1 pomegranate
- 10 ounces mixed baby greens
- 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 fruit: Peel and segment the oranges, slice the avocado, and remove the seeds from the pomegranate carefully to avoid bitterness.
- Assemble the salad: Place 10 ounces of mixed baby greens in a large salad bowl or divide evenly into individual bowls. Top the greens with the orange segments, avocado slices, pomegranate seeds, crumbled feta cheese, and candied spiced nuts.
- Make the dressing: In a small bowl, whisk together cranberry sauce, balsamic vinegar, and olive oil. Season with salt and pepper to taste until well combined.
- Dress the salad: Drizzle the cranberry balsamic dressing over the salad. Toss gently to combine or serve immediately without tossing to showcase the salad’s components.
Notes
- For extra crunch, toast your nuts lightly before adding to the salad if not using candied nuts.
- You can substitute feta cheese with goat cheese or omit for a dairy-free option.
- The salad dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Use fresh seasonal citrus like blood oranges or tangerines for variation.
- Serves well as a side dish or light main course.
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
