Name: Festive Winter Salad Wreath
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 7 cups mixed spring greens; 1 ¼ cups orange segments (mandarin, clementines, or tangerines); ½ cup pomegranate seeds (or dried cranberries); ½ cup feta cheese, crumbled; ½ cup candied pecans, roughly chopped; ⅓ cup olive oil; 1 tbsp honey; 2 tsp Dijon mustard; 2 tbsp apple cider vinegar; 1 tbsp shallot, minced; Salt and pepper, to taste

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This Festive Winter Salad Wreath is more than just a salad — it’s a showstopping centerpiece for any holiday table. I love how the crisp greens, jewel-toned citrus and pomegranate, creamy feta, and sweet candied pecans come together in a vibrant and refreshing mix. It's simple to assemble, full of seasonal ingredients, and brings both elegance and flavor to any gathering.

Festive Winter Salad Wreath

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

7 cups mixed spring greens

1 ¼ cups orange segments (mandarin, clementines, or tangerines)

½ cup pomegranate seeds (or dried cranberries)

½ cup feta cheese, crumbled

½ cup candied pecans, roughly chopped

For the Dressing:

⅓ cup olive oil

1 tablespoon honey

2 teaspoon Dijon mustard

2 tablespoon apple cider vinegar

1 tablespoon shallot, minced

Salt and pepper, to taste

Directions

I start by arranging the spring greens on a large round platter in the shape of a wreath, leaving the center empty to give it that festive look.

I evenly scatter the orange segments, pomegranate seeds, crumbled feta, and chopped candied pecans over the greens to resemble decorative ornaments.

In a small bowl, I whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot. I season the vinaigrette with salt and pepper and whisk until it’s fully emulsified.

I drizzle the dressing lightly over the salad, just enough to coat the greens without making them soggy.

For extra flair, I like to garnish with additional pomegranate seeds or sprigs of rosemary before serving immediately.

Servings and timing

This recipe serves 6 and comes together in just 15 minutes. It’s entirely no-cook, which I really appreciate during the busy holiday season. Each serving contains approximately 190 kcal.

Variations

I sometimes swap the feta with goat cheese for a tangier flavor.

For a nut-free version, I skip the pecans or use roasted sunflower seeds.

Dried cranberries work well in place of pomegranate if I don’t have fresh ones on hand.

I’ve also tried adding thinly sliced radishes or shaved fennel for extra crunch and a slight peppery bite.

For a heartier version, I occasionally toss in some cooked quinoa or roasted squash.

Storage/Reheating

I recommend serving this salad immediately after assembling, as the greens can wilt if they sit too long with the dressing. However, I often prep the ingredients separately in advance — keeping the dressing in a sealed jar in the fridge and the other components stored individually — then assemble right before serving. Leftovers can be kept in an airtight container in the fridge for up to 1 day, but the texture is best when freshly made.

FAQs

How far in advance can I make this salad?

I usually prep all the components a few hours ahead and store them separately. I assemble the salad just before serving to keep the greens crisp.

Can I use a different type of green instead of spring mix?

Yes, I sometimes use arugula, spinach, or a baby kale mix — whatever is fresh and seasonal works well here.

What kind of oranges work best?

I prefer using clementines or mandarins because they’re sweet, easy to segment, and have minimal seeds. Blood oranges also add a stunning pop of color.

Can I make this salad vegan?

Definitely. I leave out the feta or use a plant-based feta alternative, and swap the honey in the dressing for maple syrup or agave.

How do I candy pecans at home?

I toss pecan halves with a bit of brown sugar and butter, then roast them in the oven at 350°F for about 10–12 minutes, stirring halfway through.

Conclusion

This Festive Winter Salad Wreath is one of my go-to dishes during the holidays because it’s so easy, colorful, and delicious. It never fails to impress guests, and I love how it balances the richness of other holiday fare. Whether I’m hosting or bringing a dish to a gathering, this salad always earns its place on the table.

📖 Recipe:

Festive Winter Salad Wreath

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Author: Cheryl
Total Time: 15 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This Festive Winter Salad Wreath is a vibrant, no-cook holiday salad featuring crisp greens, citrus, pomegranate, feta, and candied pecans, arranged in a wreath shape for a stunning presentation. It’s light, flavorful, and easy to assemble — the perfect complement to rich holiday meals.

Instructions

Arrange the spring greens on a large round platter in the shape of a wreath, leaving the center empty.
Evenly scatter the orange segments, pomegranate seeds, crumbled feta, and chopped candied pecans over the greens.
In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, and minced shallot.
Season the vinaigrette with salt and pepper and whisk until fully emulsified.
Drizzle the dressing lightly over the salad, just enough to coat the greens.
Garnish with extra pomegranate seeds or rosemary sprigs if desired, and serve immediately.