Save to Pinterest 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 my go-to winter meal addition because of its balance of sweet and savory and how easy it is to prepare.
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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
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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 to Pinterest This salad always sparks joy at family dinners, bringing everyone together over its bright flavors and textures.
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Pairings
Pair with a crisp Sauvignon Blanc or sparkling water with a splash of citrus to enhance the salad’s bright flavors.
Tips for Preparation
Make the candied pecans ahead of time and store in an airtight container for up to a week.
Nutritional Information
Approximately 265 calories per serving with a balanced mix of fats, carbohydrates, and protein.
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This salad is the perfect fresh finish to any winter meal and is sure to become a seasonal favorite.
Recipe Questions & Answers
- → How do I make the candied pecans?
Toast pecan halves in melted butter with sugar over medium heat, stirring until coated and caramelized, then cool on parchment.
- → Can I substitute goat cheese with another cheese?
Yes, feta works well for a tangier profile, while maintaining a creamy texture in the salad.
- → What dressing is used for this salad?
A light honey-citrus vinaigrette made with olive oil, honey, fresh orange juice, Dijon mustard, salt, and pepper complements the ingredients.
- → Are there nut-free alternatives for the candied pecans?
Roasted pumpkin seeds can replace pecans for a nut-free crunch while maintaining texture contrast.
- → Which citrus varieties work best here?
Oranges like navel or Cara Cara, grapefruit, and blood oranges provide a vibrant mix of sweetness and tartness.
