Bright, fresh, and packed full of winter flavors, this Winter Citrus Salad with Cranberry Dressing Recipe is a game-changer for your holiday table or any chilly day you want a burst of sunshine. The juicy oranges and tart pomegranate paired with a luscious cranberry dressing make every bite a celebration of the season.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Winter Citrus Salad with Cranberry Dressing Recipe
- Top Tip
- How to Serve Winter Citrus Salad with Cranberry Dressing Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Winter Citrus Salad with Cranberry Dressing Recipe
Why You'll Love This Recipe
Honestly, this salad stole my heart the moment I tossed all those vibrant ingredients together. It’s more than just a salad—it’s a flavor party that’s easy to make and impressively versatile. You’ll want to have this in your rotation all winter long.
- Seasonal Freshness: Using winter citrus and pomegranate brings the freshest flavors when you need them most.
- Flavor Balance: The sweet, tangy cranberry dressing perfectly complements salty feta and crunchy nuts.
- Quick & Easy: It takes about 10 minutes tops, so it’s perfect for weekday dinners or holiday sides.
- Customizable: You can swap nuts, greens, or even add protein to make it your own.
Ingredients & Why They Work
This salad is a symphony of textures and flavors that make winter produce sparkle. Each ingredient plays a unique role—whether it’s the creamy avocado, the juicy citrus segments, or that zingy cranberry dressing.
- Oranges: Use large, juicy oranges peeled and segmented for bursts of sweetness and citrus aroma.
- Avocado: Adds a creamy, buttery texture that mellows the salad and pairs beautifully with the tangy dressing.
- Pomegranate Seeds: Little jewels of tart, refreshing crunch that brighten every forkful.
- Mixed Baby Greens: Choose a mix that’s fresh and tender—arugula, spinach, or mesclun work wonderfully here.
- Feta Cheese: Its salty tang cuts through the sweet elements and ties the salad together.
- Candied Spiced Nuts: Adds indulgent crunch and warmth with spices that remind me of cozy winter nights.
- Cranberry Balsamic Dressing: The star of the show—sweet, tart, and slightly acidic, it lifts the whole salad.
- Cranberry Sauce: Blended into the dressing, it adds natural sweetness and depth, so keep it handy.
- Balsamic Vinegar: Offers acidity with a mellow sweetness, perfect for balancing flavors.
- Olive Oil: The dressing's base that brings everything together with richness.
- Salt and Pepper: Crucial for seasoning—don’t skip it, as it brightens every ingredient.
Make It Your Way
What I love most about this Winter Citrus Salad with Cranberry Dressing Recipe is how easy it is to tweak. Feel free to swap out the nuts for whatever you have on hand, or add grilled chicken or shrimp for a heartier meal. Don’t hesitate to experiment!
- Nut Swap: I once used toasted walnuts instead of spiced nuts for a softer crunch; it was delicious and less sweet.
- Green Variety: Try baby kale for a sturdier texture if you plan to pack this for lunch.
- Protein Boost: Toss in some shredded rotisserie chicken or chickpeas to turn it into a satisfying main dish.
- Dressing Twist: Swap cranberry balsamic with a lemon-honey vinaigrette for a lighter, zingier salad.
Step-by-Step: How I Make Winter Citrus Salad with Cranberry Dressing Recipe
Step 1: Prep Your Fruits and Greens
Start by peeling and segmenting your oranges carefully to avoid any pith bitterness—I find a sharp paring knife makes this smooth. Slice the avocado just before assembling to keep it fresh and green. Don’t forget to remove the pomegranate seeds by gently tapping the back of a half over a bowl to avoid messy juice spills.
Step 2: Assemble the Base
Place your mixed baby greens in a large bowl or plates if serving individually. Distribute the orange segments, avocado slices, and pomegranate seeds evenly over the greens to make a pretty, colorful base.
Step 3: Add the Feta and Nuts
Sprinkle crumbled feta cheese generously—it adds that wonderful salty tang. Then, toss on your candied spiced nuts or toasted nuts of choice for crunch and warm spice notes that never fail to impress.
Step 4: Drizzle with Dressing and Toss
Drizzle the cranberry balsamic dressing over the top. I usually toss gently right before serving, so the avocado doesn’t bruise and the nuts stay crunchy. You can also serve the dressing on the side for folks who prefer lighter coatings.
Top Tip
I’ve made this salad dozens of times, and a few insider tips always help! These will save you time and guarantee a perfect salad every time.
- Segment Oranges Properly: Take your time peeling and slicing to remove all the white pith; it can make your salad taste bitter otherwise.
- Prep Avocado Last: Slice it right before serving to prevent browning.
- Dressing First, Toss Later: Drizzle dressing then toss gently just before eating to keep textures fresh.
- Use Fresh Cranberry Sauce: Homemade or a good-quality store-bought sauce makes a huge flavor difference.
How to Serve Winter Citrus Salad with Cranberry Dressing Recipe
Garnishes
I usually finish this salad with a sprinkle of freshly cracked black pepper and a few extra pomegranate seeds on top — they’re so pretty and add that last pop of tartness I love. Sometimes I add a few mint leaves for a refreshing lift.
Side Dishes
This salad is fantastic alongside roasted turkey or glazed ham during holiday feasts. For a lighter meal, it pairs beautifully with a warm grain bowl or some crusty bread slathered in herb butter.
Creative Ways to Present
For special occasions, I like arranging the ingredients in layers inside a large clear glass bowl to show off all the colors. You can also serve it in individual mason jars for a cute, portable presentation at parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad and dressing separate in airtight containers. The salad greens can get soggy quickly with dressing, so it’s best to dress just before eating. Store the prepared but undressed salad in the fridge for up to 2 days.
Freezing
Because of fresh fruits and greens, I don’t recommend freezing this salad. The textures won’t hold up well. However, you can freeze leftover cranberry sauce or dressing components separately for future use.
Reheating
This salad is meant to be served fresh and cold, so no reheating. If adding warm sides or proteins, just reheat those separately before serving alongside your fresh salad.
Frequently Asked Questions:
Absolutely! To veganize the salad, simply swap out the feta cheese for a plant-based cheese or omit it, and make sure your candied nuts don’t contain honey or other animal products.
Navel oranges are a great choice because they’re seedless and juicy, but blood oranges or Cara Cara oranges add beautiful color and a slightly different flavor that’s delightful.
Yes! The cranberry balsamic dressing can easily be made a day or two ahead and stored in the refrigerator. Just give it a good shake before drizzling over your salad.
No worries! You can either toast your favorite nuts with a little cinnamon and sugar at home or simply use toasted pecans or walnuts for crunch without the sweet coating.
Final Thoughts
This Winter Citrus Salad with Cranberry Dressing Recipe always feels like a little gift to myself and anyone I share it with. It’s that perfect blend of fresh, crunchy, sweet, and tangy that lifts your spirits on the coldest days. I’m excited for you to try it, adapt it to your tastes, and hopefully love it as much as I do—cheers to celebrating winter’s best flavors, one colorful forkful at a time!
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Winter Citrus Salad with Cranberry Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and festive Winter Salad featuring fresh citrus, creamy avocado, crunchy candied nuts, tangy feta cheese, and a sweet-tart cranberry balsamic dressing. Ideal for holiday meals or a refreshing side dish during winter months.
Ingredients
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
Dressing
- ¼ cup cranberry sauce
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the fruits: Peel two oranges and cut them into segments. Slice or chop one avocado. Remove the seeds from one pomegranate.
- Assemble the salad base: Place 10 ounces of mixed baby greens in a large salad bowl or divide evenly into individual serving bowls.
- Add toppings: Top the greens with orange segments, sliced avocado, pomegranate seeds, 1 cup of crumbled feta cheese, and 1 cup of candied spiced nuts or your choice of toasted nuts.
- Make the dressing: In a small bowl, whisk together ¼ cup of cranberry sauce, ¼ cup of balsamic vinegar, ¼ cup of olive oil, and salt and pepper to taste until smooth and well combined.
- Dress the salad: Drizzle the cranberry balsamic dressing over the salad. Toss gently to combine or serve as is, allowing the dressing to add a sweet and tangy flavor.
Notes
- Use fresh, ripe oranges for the best citrus flavor in this salad.
- Candied spiced nuts add sweetness and crunch, but toasted pecans or walnuts work well as a substitute.
- Adjust the dressing ingredients to your preference for sweetness or acidity.
- This salad pairs beautifully with holiday meals or as a light lunch option on cold days.
- For a dairy-free version, omit feta cheese or substitute with a vegan cheese alternative.
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
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