There’s something magical about the blend of crisp greens, juicy citrus, and a vibrant homemade sauce in this Winter Salad with Cranberry Dressing Recipe. It’s not just a salad—it’s a celebration of winter flavors that brightens up even the coldest days.

A large white bowl filled with fresh green leafy lettuce forms the base layer, topped with bright red pomegranate seeds in the center. On one side, there are golden orange citrus segments, followed by a cluster of crumbled white cheese. Next to the cheese are slices of light green avocado with a smooth texture, drizzled with a brown dressing. On the opposite side, there is a pile of dark roasted pecans. The bowl sits on a white marbled surface with a stack of wooden bowls and a jar of brown dressing with a spoon in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Winter Salad with Cranberry Dressing Recipe
Top Tip
How to Serve Winter Salad with Cranberry Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Winter Salad with Cranberry Dressing Recipe

Why You'll Love This Recipe

I’ve made this winter salad countless times during the holiday season, and it never fails to impress guests and family alike. The balance of sweet, tangy, and savory notes always hits the spot and makes healthy eating feel like a treat.

Seasonal Freshness: It highlights winter produce that’s at its peak, like oranges and pomegranate seeds.
Elevated Flavors: The cranberry dressing is both sweet and tart, bringing every bite alive.
Texture Play: Crunchy candied nuts paired with creamy avocado create irresistible contrast.
Versatile & Easy: Ready in just 10 minutes, great as a side or light main dish.

A close-up of a fresh salad in a large wooden bowl with leafy green spinach and arugula as the base layer, topped with bright red pomegranate seeds, creamy white crumbled cheese, light yellow orange slices, chopped green avocado pieces, and whole brown pecans scattered on top. The salad is lightly mixed and vibrant, with wooden salad utensils resting inside the bowl. The background features a soft focus of another similar salad bowl on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this salad plays a special role, combining freshness, creaminess, crunch, and a bright punch of flavor that’s perfect for winter. Here’s why I choose them, plus a few shopping tips to get the best results.

Flat lay of fresh mixed baby greens loosely arranged in a simple white ceramic bowl, bright orange segments neatly piled next to a sliced ripe avocado, jewel-like pomegranate seeds scattered in a small white bowl, a mound of crumbly white feta cheese on a white plate, a small heap of glossy candied spiced pecans beside it, and three small white bowls containing deep red cranberry sauce, dark balsamic vinegar, and golden olive oil, with a sprinkle of coarse salt and cracked black pepper grains artfully placed on the white surface, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mixed Baby Greens: Use fresh, tender greens for a mild base—baby spinach, arugula, or a spring mix all work beautifully.
Oranges: Opt for navel or blood oranges when possible—their sweetness adds juicy brightness without extra acidity.
Avocado: Look for ripe but firm avocados to add silky texture without overpowering the salad.
Pomegranate Seeds: Fresh seeds add gorgeous color and a burst of tartness; if you can’t find fresh, frozen arils are a handy alternative.
Feta Cheese: Crumbled feta brings a salty, creamy punch that pairs perfectly with the sweet dressing.
Candied Spiced Nuts: The nuts add crunch and warmth—pecans or walnuts with a hint of cinnamon or clove are my favorites.
Cranberry Balsamic Dressing: Mixing cranberry sauce with balsamic vinegar and olive oil creates a perfectly balanced, tangy-sweet dressing.
Salt and Pepper: Essential for enhancing all the vibrant flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how customizable this salad is. I often swap the candied nuts for toasted pecans with a sprinkle of smoked paprika or swap the oranges for grapefruit when I want a bit more zing. You can easily make it vegan by ditching the feta or swapping it for a plant-based cheese alternative.

Variation: One winter, I added roasted butternut squash cubes for an earthier vibe—super tasty and keeps it hearty.
Dietary Mods: To make it vegan or dairy-free, feel free to omit the feta or replace it with toasted pumpkin seeds for a similar crunch.
Seasonal Swaps: Try tangerines or mandarins in place of oranges, especially if you love a sweeter citrus.

Step-by-Step: How I Make Winter Salad with Cranberry Dressing Recipe

Step 1: Gather Fresh, Quality Ingredients

I start by making sure all my produce is fresh and vibrant. Rinse the baby greens gently and give them a spin in the salad spinner to remove excess water. Nothing ruins a salad like soggy greens, so drying well is key.

Step 2: Prep the Fruit and Nuts

Next, I carefully segment the oranges over a bowl to catch all the juice—this adds extra flavor to the salad. I slice the avocado just before assembling to keep it bright. If using candied nuts from the store, a quick toast in a dry skillet wakes up their flavor beautifully.

Step 3: Whip Up the Cranberry Dressing

Mix the cranberry sauce, balsamic vinegar, olive oil, salt, and pepper in a small bowl. I like to whisk it vigorously so it emulsifies into a smooth, glossy dressing that coats the salad perfectly without overpowering it.

Step 4: Assemble and Serve

Place the greens in a big bowl (or divide between plates), then layer on the orange segments, avocado, pomegranate seeds, crumbled feta, and nuts. Drizzle the dressing on top—toss everything together gently or leave it as a composed salad for a pretty presentation. Serve immediately for the freshest taste.

Top Tip

Through the many times I’ve made this salad, I’ve learned some simple tricks that really elevate it and help you avoid common pitfalls.

Dry Greens Thoroughly: Excess moisture dilutes the dressing quickly and sogs up the nuts—spin and pat dry well.
Segment Citrus Carefully: Use a sharp paring knife to remove all pith and membranes—this keeps the salad bright and avoids bitterness.
Toast Nuts Lightly: Even if you buy candied nuts, a quick pan toast awakens flavor and crunch without burning the sugar coating.
Dress Just Before Serving: This prevents the salad from wilting and keeps the textures at their best.

How to Serve Winter Salad with Cranberry Dressing Recipe

Garnishes

I like to garnish this salad with a few extra fresh pomegranate seeds scattered on top for sparkle, and sometimes add a few extra candied nuts for crunch. A zest of orange peel can also add a lovely fragrant note right before serving.

Side Dishes

This salad pairs beautifully with roasted turkey or chicken for a holiday meal, or alongside a warm grain dish like quinoa pilaf or wild rice to round out a comforting winter dinner.

Creative Ways to Present

For special occasions, I’ve served this salad in individual glass jars layered for a pretty, portable presentation. Another favorite is arranging the salad on a large festive platter with edible flowers sprinkled on top—it’s an instant conversation starter!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad components separately if possible—keep the dressing in an airtight container and store the greens and toppings in separate containers in the fridge. This prevents sogginess and keeps textures fresh the next day.

Freezing

I don’t suggest freezing this salad because the fresh greens and fruits don’t thaw well. However, you can freeze homemade cranberry sauce in portions to whip up the dressing quickly anytime.

Reheating

This salad is best enjoyed fresh and cold. If you have any roasted or toasted nut leftovers, you can warm those slightly in a pan to restore crunch before sprinkling them over a newly assembled salad.

Frequently Asked Questions:

Can I make the cranberry dressing ahead of time?

Absolutely! The cranberry dressing can be made a day or two ahead and kept in the refrigerator in a sealed container. Just give it a good whisk before using, as the ingredients may separate a bit.

What nuts work best in this salad?

Candied spiced pecans are my go-to because they add warmth and sweetness with a satisfying crunch. However, toasted walnuts or almonds also work wonderfully if you prefer less sweetness and more earthy notes.

Can I substitute the feta cheese?

Yes! If you want to avoid dairy or just mix things up, try using goat cheese for a softer tang or omit the cheese altogether and boost the crunch with extra nuts and seeds.

What’s the best way to keep the avocado fresh?

To keep avocado from browning, slice it just before serving and consider brushing with a little lemon or lime juice. You can also add the avocado on top right before plating to maintain its vibrant color and texture.

Final Thoughts

This Winter Salad with Cranberry Dressing Recipe is truly a staple in my winter cooking rotation. It’s quick, vibrant, and stunning enough to serve for festive dinners but simple enough for weekday meals. I hope you enjoy making it as much as I do—it’s like winter sunshine on a plate, and perfectly satisfies every craving for fresh, seasonal goodness.