Save A vibrant, refreshing salad featuring juicy winter citrus, mixed greens, creamy goat cheese, and crunchy candied pecans, all tossed in a light honey-citrus vinaigrette. Perfect for brightening up winter meals.
This salad became a holiday favorite after I served it at a family gathering. Everyone loved the balance of sweet, tangy, and nutty flavors.
Ingredients
- Citrus: 2 large oranges (such as navel or Cara Cara), peeled and sliced, 1 large grapefruit, peeled and sliced, 1 blood orange, peeled and sliced
- Greens: 120 g (4 cups) mixed baby greens (arugula, baby spinach, or spring mix)
- Cheese: 60 g (2 oz) goat cheese, crumbled
- Candied Pecans: 75 g (2/3 cup) pecan halves, 2 tbsp granulated sugar, 1/2 tbsp unsalted butter, Pinch of sea salt
- Dressing: 2 tbsp extra-virgin olive oil, 1 tbsp honey, 1 tbsp freshly squeezed orange juice, 1 tsp Dijon mustard, Salt and freshly ground black pepper, to taste
Instructions
- Prepare the candied pecans:
- In a nonstick skillet over medium heat, melt the butter. Add the pecans and sugar, stirring constantly until sugar dissolves and pecans are coated and toasted, about 34 minutes. Sprinkle with sea salt and spread onto parchment paper to cool.
- Prepare the dressing:
- In a small bowl, whisk together olive oil, honey, orange juice, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad:
- Arrange the mixed greens on a large platter or in a salad bowl. Scatter the citrus slices evenly over the greens.
- Top with crumbled goat cheese and cooled candied pecans.
- Drizzle the salad with the dressing just before serving.
- Toss gently to combine.
Save Sharing this salad with my family always brings smiles especially during cold winter evenings.
Variations
Substitute walnuts or almonds for pecans or replace goat cheese with feta for a tangier flavor. Adding segmented mandarins or pomelo enhances color and taste.
Pairings
This salad pairs beautifully with crisp Sauvignon Blanc or sparkling water with a splash of citrus for a refreshing combo.
Storage
Prepare candied pecans and dressing in advance. Assemble just before serving to preserve freshness and texture.
Save This salad is a simple yet elegant dish sure to brighten any winter meal.
Recipe Guide
- → How do I make candied pecans for this salad?
Melt butter in a skillet over medium heat, add pecans and sugar, stirring until sugar dissolves and pecans toast, about 3-4 minutes. Sprinkle with sea salt and cool on parchment.
- → Can I substitute the goat cheese?
Yes, feta cheese works well for a tangier profile or you can choose a dairy-free alternative if preferred.
- → What greens work best in this salad?
Mixed baby greens like arugula, baby spinach, or spring mix complement the citrus flavors perfectly.
- → Is there a recommended dressing for this salad?
A honey-citrus vinaigrette with olive oil, honey, orange juice, and Dijon mustard balances sweetness and acidity.
- → Can I omit nuts for allergies?
To avoid nuts, you can skip the candied pecans or replace them with roasted pumpkin seeds.