Cranberry Orange Winter Greens Salad with Feta & Toasted Pecans
Cranberry Orange Winter Greens Salad
Description
Fresh orange, tart dried cranberries, creamy feta, and toasted pecans bring color and contrast to tender winter greens in this bright seasonal salad. A Cranberry Orange White Balsamic vinaigrette with Arbequina Extra Virgin Olive Oil and fresh orange zest ties together the citrus, berry, savory, and toasted flavors without overwhelming the greens.
Recipe Overview
Servings: 4
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Ingredients
Cranberry Orange White Balsamic Vinaigrette
⅓ cup Cranberry Orange White Balsamic
3 tablespoons Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
1 teaspoon finely grated orange zest
¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
1 teaspoon honey, optional and to taste
Salad
6 cups mixed winter greens, such as baby spinach and baby arugula
2 large oranges, segmented and patted dry
⅓ cup dried cranberries
⅓ cup crumbled feta
⅓ cup pecans, toasted and roughly chopped
Optional: 2 tablespoons thinly sliced red onion
Instructions
• For the vinaigrette, whisk together Cranberry Orange White Balsamic, Dijon mustard, orange zest, kosher salt, and black pepper until well combined.
• Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette is glossy and lightly emulsified.
• Let the vinaigrette rest for 5 minutes to allow the orange zest to infuse the dressing, then taste. If you prefer additional sweetness, whisk in 1 teaspoon honey. Taste again and adjust with a small pinch of salt if needed.
• Place the winter greens in a large salad bowl. Drizzle approximately one-third of the vinaigrette over the greens and toss gently until lightly coated. Add more vinaigrette a tablespoon or two at a time only if needed; you may not need all of it.
• Transfer the dressed greens to a shallow serving bowl or platter.
• Arrange the orange segments over the greens, then scatter the dried cranberries, feta, toasted pecans, and optional red onion over the top.
• If desired, spoon a very small amount of additional vinaigrette over the toppings. Serve immediately, with the remaining vinaigrette on the side.
Chef's Tip
Pat the orange segments thoroughly dry before assembling the salad. Excess citrus juice can dilute the vinaigrette and cause delicate greens to wilt more quickly. Dress the greens first and layer the oranges, feta, cranberries, and pecans afterward so the fruit stays intact, the cheese remains visible, and the toasted pecans retain more of their crunch.
Flavor Variations
• Pear: Replace the Cranberry Orange White Balsamic with Pear White Balsamic and replace the oranges with 1 ripe but firm pear, thinly sliced. Keep the dried cranberries and feta, and replace the pecans with toasted walnuts for a softer orchard-fruit variation.
• Lemon: Replace the Cranberry Orange White Balsamic with Lemon White Balsamic. Keep the oranges and feta, replace the dried cranberries with ⅓ cup pomegranate arils, and replace the pecans with toasted sliced almonds for a brighter citrus-forward version.
• Grapefruit: Replace the Cranberry Orange White Balsamic with Grapefruit White Balsamic and replace one of the oranges with 1 large pink grapefruit, segmented and patted dry. Keep the dried cranberries, feta, and toasted pecans for a crisp sweet-tart citrus variation.
• Strawberry: Replace the Cranberry Orange White Balsamic with Strawberry White Balsamic and replace the oranges with 1½ cups sliced fresh strawberries. Keep the feta and pecans, and replace the dried cranberries with ½ cup fresh blueberries for a brighter berry-forward variation.
Pairings
Serve alongside roasted chicken, pork tenderloin, salmon, shrimp, duck breast, quiche, creamy winter soups, or warm artisan bread. For a meatless meal, add cooked farro, quinoa, chickpeas, or white beans and serve as a substantial winter salad.
Build Your Salad
Build a complete winter salad around Cranberry Orange White Balsamic
Tender greens, juicy citrus, tart cranberry, creamy cheese, and toasted nuts create the sweet, savory, crisp, and creamy contrast that makes this salad work. Keep it light as a seasonal side or add grains, beans, or protein for a complete winter meal.
Finished Salad
Cranberry Orange Winter Greens Salad with fresh orange, dried cranberries, feta, toasted pecans, and Cranberry Orange White Balsamic vinaigrette
Greens
Baby spinach and baby arugula for the signature salad, or substitute spring mix, baby kale, or mixed winter greens
Toppings
Fresh orange, dried cranberries, feta, toasted pecans, and optional red onion, with farro, quinoa, chickpeas, white beans, chicken, salmon, shrimp, or duck for a more substantial salad
Dressing & Flavor Pairing
Cranberry Orange White Balsamic with Arbequina Extra Virgin Olive Oil for the signature vinaigrette, or Pear, Lemon, Grapefruit, or Strawberry White Balsamic with their corresponding variations
Recipe Notes
The vinaigrette uses ⅓ cup Cranberry Orange White Balsamic to 3 tablespoons Arbequina Extra Virgin Olive Oil, keeping the dressing close to the established 2:1 balsamic-to-oil balance while using simple kitchen measurements.
Because Cranberry Orange White Balsamic, fresh orange, and dried cranberries all contribute fruit character and sweetness, taste the finished vinaigrette before adding the optional honey.
The full vinaigrette recipe may make more dressing than you need for 6 cups of greens. Begin with approximately one-third and add more only until the leaves are lightly coated. Serve the remainder on the side or refrigerate it for another salad.
If using heartier baby kale in the greens mixture, give it a brief separate toss with a small amount of vinaigrette before combining it with more delicate greens.
Toast the pecans ahead of time and allow them to cool completely before assembling. Layering them over the dressed greens rather than tossing them through the vinaigrette helps preserve their crunch.
The vinaigrette can be made up to 3 days ahead and refrigerated in a covered jar. Shake or whisk thoroughly before serving. Keep the greens, fruit, cheese, nuts, and dressing separate until shortly before serving for the best texture.
