Winter Solstice Salad

Makes 6 Servings
This salad celebrates the fruits in season at this time of the year. It refreshes the palate with its tangy sweet flavors.
serve with:
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  • ¼ teaspoon (1.25ml) finely grated orange zest (use a microplane)
  • ½ teaspoon (2.5ml) honey
  • 1 tablespoon (15ml) orange juice
  • 1 tablespoon (15ml) white wine vinegar
  • 3 tablespoons (45ml) extra virgin olive oil
  • ⅛ teaspoon (.625ml) sea salt
  • ⅛ teaspoon (.625ml) ground cayenne


  • 1 bag pre-washed mixed greens
  • 1 pomegranate 
  • 2 blood or navel oranges 
  • ½ medium red onion
  • ½ cup (75g) chopped walnuts, toasted
  • ½ cup (75g) craisins (dried cranberries)
  • 1 cup (150g) crumbled feta cheese



Place the orange zest, honey, orange juice, vinegar, olive oil, salt and cayenne in a small bowl. Whisk until well blended and set aside or store in a sealed jar overnight.

Cut the peel off the oranges and thinly slice, set aside on a plate.  Remove the seeds from the pomegranate and store in a bowl.  Thinly slice the red onion. These ingredients can be prepared ahead and also refrigerated overnight.  


Add the mixed greens to a bowl or place a handful of greens on individual plates.  Place 3 slices of oranges on each bed of greens.  Add slices of red onion to each salad and top with the crumbled feta cheese.  Sprinkle each plate with pomegranate seeds, craisins and walnuts.  Shake the Honey Vinaigrette and drizzle over each individual salad.  

If making a large salad, just follow the same steps and toss ingredients.  Keep a few slices of orange, pomegranate seeds and feta to garnish the top of salad.


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