Frosted Winter Greens Salad (Printable)

Crisp winter greens dressed with citrus vinaigrette, candied nuts, and pomegranate seeds for a fresh, seasonal dish.

# What You’ll Need:

→ Greens

01 - 3.5 oz baby kale
02 - 3.5 oz baby spinach
03 - 1.75 oz arugula (rocket)

→ Frosted Citrus Vinaigrette

04 - 3 tbsp fresh orange juice
05 - 1 tbsp fresh lemon juice
06 - 1 tbsp white balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tbsp honey or maple syrup
09 - 3 tbsp extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste

→ Toppings

11 - 1.75 oz candied pecans or walnuts
12 - 2.5 oz pomegranate seeds
13 - 1.4 oz crumbled feta cheese (optional)
14 - Zest of 1 orange

# How-To Steps:

01 - Wash and dry baby kale, baby spinach, and arugula thoroughly. Place them in a large mixing bowl.
02 - In a small bowl or jar, whisk together fresh orange juice, fresh lemon juice, white balsamic vinegar, Dijon mustard, honey or maple syrup, and extra-virgin olive oil. Season with salt and freshly ground black pepper to taste.
03 - Pour the prepared vinaigrette over the greens and toss gently until all leaves are evenly coated.
04 - Sprinkle candied pecans or walnuts, pomegranate seeds, orange zest, and crumbled feta cheese if using, evenly over the salad.
05 - Serve immediately to maintain the crisp texture and fresh flavors.

# Expert Advice:

01 -
  • It proves that winter salads don't have to feel heavy or boring, especially when candied nuts add that perfect crunch and sweetness.
  • The whole thing comes together in under 20 minutes, making it ideal for those nights when you want something nourishing but refuse to spend hours cooking.
  • Every bite feels intentional because the flavors actually talk to each other instead of competing for space on your plate.
02 -
  • The vinaigrette separates quickly, so either shake the jar again just before pouring or whisk it one more time in a bowl to recombine everything.
  • If you're making this ahead, keep the dressing separate from the greens and only dress right before serving, or you'll end up with a wilted, soggy salad that nobody wants.
03 -
  • Make the candied nuts yourself by tossing raw pecans with honey and a pinch of sea salt, then toasting at 350°F for about eight minutes, because homemade versions taste fresher and stay crunchier than store-bought.
  • If you're serving this to people who don't eat dairy or nuts, pumpkin seeds toasted with a tiny bit of maple syrup are just as satisfying and actually add a different kind of earthiness that works beautifully.

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