Dinner

Winter Salad with Pomegranate, Oranges, Cranberries, and Feta Recipe

ByHugo Harnd December 16, 2025December 16, 2025

Introduction

This Winter Salad is a vibrant and refreshing combination of mixed greens, sweet fruit, and tangy cheese, perfect for brightening chilly days. With a homemade maple-garlic dressing and crunchy pepitas, it offers a delightful balance of flavors and textures.

A white bowl is filled with a fresh, vibrant salad layered on a base of mixed green and purple leafy lettuce. On top, there is a section of bright red pomegranate seeds adding a shiny texture, a neat pile of orange slices arranged in the center showing their juicy texture, a portion of dark red dried cranberries with a wrinkled look, a small heap of creamy white crumbled cheese, and a cluster of toasted brown pecans that look crunchy. The salad is placed on a white marbled surface with a small white jug of dressing nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups mixed greens
1 ripe pomegranate (or 1 cup arils)
1/2 cup dried sweetened cranberries
2 large oranges (or pears or apples)
1/3 cup crumbled feta cheese (or goat cheese)
Pepitas (pumpkin seeds), amount to taste
1/4 cup olive oil
2 tablespoons maple syrup
1 1/2 tablespoons white wine vinegar
2 teaspoons minced garlic
2 tablespoons mayonnaise
Salt and pepper, to taste

Instructions

Step 1: Prepare the dressing by combining olive oil, maple syrup, white wine vinegar, minced garlic, mayonnaise, salt, and pepper in a jar with a lid. Shake well and refrigerate. Shake again before using.
Step 2: In a large bowl, toss the mixed greens with about half of the dressing until well coated.
Step 3: Add pomegranate arils, dried cranberries, and thinly sliced or chopped oranges (or pears or apples) to the greens.
Step 4: Drizzle with the remaining dressing or to taste.
Step 5: Sprinkle pepitas and crumbled feta cheese over the salad.
Step 6: Serve immediately to enjoy the fresh textures and flavors.

Tips & Variations

If you have time, prepare maple-cinnamon candied pecans to add a sweet crunch instead of pepitas.
Feel free to substitute the fruit based on what you have—apples, pears, or oranges all work beautifully.
Dress only the portion you’ll eat to prevent the salad from wilting.

Storage

Store the salad components separately in airtight containers without dressing for up to 2 days. Keep the dressing refrigerated and add only before serving. Reheat is not recommended as this salad is best enjoyed fresh and cold.

How to Serve

A white bowl holds a fresh salad arranged in several colorful layers on a white marbled surface. The bottom layer consists of green leafy spinach and mixed salad greens, creating a natural base. Above that, bright red pomegranate seeds are scattered around the edges, adding a jewel-like texture. Next, there is a thick layer of dark red dried cranberries in the center, followed by vibrant orange slices of mandarin placed on one side. On the other side, creamy white crumbled cheese is evenly spread. A white pouring vessel is tilted over the salad, with a golden-yellow dressing flowing down onto the dark red cranberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

It’s best to keep the salad undressed if preparing ahead. Dress individual portions just before eating to maintain freshness and avoid wilting.

What can I use if I don’t have pomegranate?

You can use any fresh seasonal fruit such as orange segments, apple slices, or pears, or stick with extra dried cranberries for sweetness and texture.