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 quickly became a favorite in my household during the colder months thanks to its balance of sweet citrus and rich goat cheese.
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 3 4 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 This salad is a staple at our family gatherings during winter holidays, adding a bright burst of flavor that everyone enjoys.
Pairing Suggestions
Pair with a crisp Sauvignon Blanc or sparkling water with a splash of citrus for a refreshing complement.
Allergens
Contains tree nuts (pecans) and dairy (goat cheese). For nut-free versions, omit pecans or use roasted pumpkin seeds. For dairy-free, omit goat cheese or use a plant-based substitute.
Nutritional Information
Per serving: Calories 265, Total Fat 19 g, Carbohydrates 20 g, Protein 5 g.
Save This salad is a delightful way to enjoy winter citrus and impress your guests with minimal effort.
Recipe Questions & Answers
- → How do I make the candied pecans?
Toast pecan halves in melted butter with sugar over medium heat until the sugar dissolves and coats the nuts. Sprinkle with sea salt and cool on parchment paper.
- → Can I substitute the goat cheese?
Yes, feta cheese works well for a tangier flavor. For dairy-free options, try a plant-based cheese alternative.
- → What citrus fruits are best for this salad?
Navel or Cara Cara oranges, grapefruit, and blood oranges offer a mix of sweet and tart flavors that brighten the dish.
- → How should I store leftovers?
Keep dressing and salad components separate, if possible. Refrigerate mixed greens and citrus slices in an airtight container for up to 1 day.
- → Are there nut-free alternatives for the pecans?
You can replace pecans with roasted pumpkin seeds or omit nuts altogether for a nut-free version.