Cranberry Orange Winter Greens Salad with Feta & Toasted Pecans
Cranberry Orange Winter Greens Salad
Description
A bright winter greens salad with fresh orange segments, dried cranberries, creamy feta, toasted pecans, and a silky Cranberry Orange White Balsamic vinaigrette. Arbequina Extra Virgin Olive Oil keeps the dressing smooth and balanced, while Dijon, honey, and orange zest help the citrus and berry flavors cling beautifully to the greens.
Recipe Overview
Servings: 4
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Ingredients
Cranberry Orange White Balsamic Vinaigrette
¼ cup Cranberry Orange White Balsamic
⅓ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon finely grated orange zest
¼ teaspoon kosher salt
Pinch of black pepper
Salad
6 cups mixed winter greens (baby spinach and baby arugula work well together; if using heartier greens like baby kale, massage them briefly with a little vinaigrette before adding the other toppings so they soften)
2 large oranges, segmented and patted dry
⅓ cup dried cranberries
⅓ cup crumbled feta
⅓ cup toasted pecans, roughly chopped
Optional: 2 tablespoons thinly sliced red onion
Instructions
• In a bowl or jar, combine Cranberry Orange White Balsamic, Dijon mustard, honey, orange zest, kosher salt, and black pepper.
• Whisk until smooth, then slowly drizzle in Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette looks lightly thickened and glossy.
• Taste and adjust with a tiny pinch of salt or a few drops of balsamic if needed. Let the vinaigrette rest 5–10 minutes so the citrus zest can bloom.
• Arrange the winter greens in a large shallow serving bowl or platter.
• Scatter the orange segments, dried cranberries, feta, toasted pecans, and optional red onion over the greens.
• Drizzle with about half of the vinaigrette and toss gently just until the leaves are lightly coated.
• Add more vinaigrette as needed, then serve immediately while the greens are fresh and crisp.
Chef's Tip
Pat the orange segments dry before adding them to the salad. Extra citrus juice can thin the vinaigrette and make the greens wilt faster. For the best texture, dress the salad lightly at first, then add more vinaigrette only as needed.
Flavor Variations
• Pear White Balsamic creates a softer orchard-fruit version that works beautifully with feta and pecans.
• Lemon White Balsamic gives the salad a brighter citrus finish and pairs especially well with arugula.
• Grapefruit White Balsamic adds a crisp, lightly bitter citrus note that balances the dried cranberries.
• Strawberry White Balsamic gives the salad a sweeter berry profile and works well with baby spinach — if using it, start with 1 teaspoon honey instead of 2 so the dressing doesn't turn overly sweet, then adjust to taste.
Pairings
Serve with roasted chicken, pork tenderloin, salmon, shrimp skewers, duck breast, quiche, or warm artisan bread. Complements Sauvignon Blanc, sparkling rosé, Pinot Gris, hard cider, or sparkling water with orange.
Build Your Salad
Turn this into a complete winter salad
This salad is bright, crisp, creamy, and lightly sweet, so the best bowl needs tender greens, fresh citrus, salty cheese, toasted crunch, and a balanced Cranberry Orange White Balsamic vinaigrette.
Finished Salad
Cranberry Orange Winter Greens Salad with fresh orange segments, dried cranberries, feta, toasted pecans, and Cranberry Orange White Balsamic vinaigrette.
Greens
Baby spinach, spring mix, baby arugula, baby kale, or mixed winter greens
Toppings
Fresh orange segments, dried cranberries, crumbled feta, toasted pecans, and optional thinly sliced red onion
Dressing & Flavor Pairing
Cranberry Orange White Balsamic with Arbequina Extra Virgin Olive Oil
Recipe Notes
The vinaigrette can be made up to 3 days ahead and refrigerated in a jar. Shake well before serving. Keep the greens, toppings, and dressing separate until just before serving so the salad stays crisp and fresh.
