Winter Fruits Salad

Overhead of Christmas salad with pomegranate arils, orange slices, cranberries, goat cheese, and pecans over a bed of lettuce.

5 from 3 votes

This Winter Fruits Salad with Maple Dijon dressing is a bright flavor pick-me-up. Cranberries, oranges, and pomegranate arils create a colorful plate to cut through the winter blues. Easy meal prep options and easy substitution ideas included.

Prep Time15

Cook Time5

Total Time20

Course: dressing, lunch, Salad

Cuisine: American

Servings: large salads

Calories: 428kcal

Author: Rachel

Cost: $16

Ingredients

For the Salad

1.5 cup Pecans or Walnuts or Sliced Almonds
8-10 ounces Mixed Greens
2 Oranges with peel removed
1 cup Dried Cranberries
1 Pomegranate
½ cup Goat Cheese

Maple Dijon Dressing

3 tablespoon full-fat, good-quality mayo Like Hellman's or Duke's
2 teaspoon minced garlic
2 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
3 tablespoon Pure Maple Syrup
2 tablespoon Dijon Mustard

Instructions

Make the Maple Dijon Vinaigrette. In a jar or small bowl, combine all the dressing ingredients. Shake or whisk to combine and store until ready to use. Add salt and pepper to taste if you like.
Toast the nuts. Add nuts, well spaced out, to a parchment-paper-lined sheet pan. Bake at 350 degrees F for 7 mins. Flip and toss. Return and bake for another 5-7 minutes or until fragrant and slightly darkened. Let fully cool before adding to salad.
Make the salad. In a very large bowl, add the mixed greens, orange slices, pomegranate seeds, and dried cranberries. Top with the cooled pecans.
Taste and adjust accordingly. Pour vinaigrette over the salad and gently toss to combine. Top salad with goat cheese. Serve.

Notes

Storage: The salad dressing will be good in a sealed container for up to a month. Refrigerate after opening and shake well before serving. I spin and separate the nuts and lettuce, but the fruits can be store together for up to 4 days in a tightly covered container, with the dressing separate.

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