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 a family favorite during chilly months thanks to its refreshing citrus taste and easy preparation.
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 to 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 cheese and pecans:
- Top with crumbled goat cheese and cooled candied pecans.
- Dress the salad:
- Drizzle the salad with the dressing just before serving. Toss gently to combine.
Save to Pinterest Serving this salad at holiday gatherings always sparks compliments and invites requests for seconds.
Pairing Suggestions
Pair with a crisp Sauvignon Blanc or sparkling water with a splash of citrus for a refreshing accompaniment.
Allergen Information
Contains tree nuts (pecans) and dairy (goat cheese). For nut-free options omit pecans or use roasted pumpkin seeds. For dairy-free, omit goat cheese or use a plant-based substitute.
Nutritional Information
Per serving: 265 calories, 19 g fat, 20 g carbohydrates, 5 g protein.
Save to Pinterest This salad is a quick way to enliven your menu and impress guests with minimal effort.
Recipe FAQs
- → How do I make candied pecans for the salad?
Melt butter in a skillet over medium heat, add pecans and sugar, stirring constantly until coated and toasted, then sprinkle with sea salt and cool on parchment.
- → Can I substitute the goat cheese with another type?
Yes, feta cheese works well as a tangier alternative and complements the citrus flavors nicely.
- → 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 emulsified until smooth.
- → Are there nut-free options for the candied pecans?
You can replace pecans with roasted pumpkin seeds or omit nuts completely if needed for allergies.
- → How long does the preparation take?
Preparation takes about 20 minutes and an additional 10 minutes for toasting pecans, totaling roughly 30 minutes.