There’s something so bright and refreshing about a salad that sings with seasonal flavors—and this Winter Salad with Cranberry Dressing Recipe does just that. It’s a beautiful balance of crisp greens, juicy citrus, and a tangy, slightly sweet dressing that instantly lifts your mood, even on the coldest days.

A large wooden bowl holds a fresh salad with six clear layers: at the bottom is a bed of mixed green leaves with different shapes and shades; on top, sections of bright orange citrus slices, white crumbly cheese, pale green sliced avocado with a smooth texture, dark brown glossy pecans, and bright red shiny pomegranate seeds are arranged in a circle; a thick dark brown dressing is drizzled over the cheese and avocado. In the background, there is a stack of wooden bowls with spoons on top and a small glass jar of dressing with a spoon inside, all set on a white marbled surface with a red cloth underneath the bowl. 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

This Winter Salad with Cranberry Dressing Recipe quickly became one of my go-to dishes for the chilly months because it’s both festive and so simple to pull together. Plus, it’s unlike your typical heavy winter meal—light, fresh, and oh-so-satisfying.

Seasonal Ingredients: The combination of oranges, pomegranate, and cranberries shines during winter, making it perfect for the season.
Sweet & Tangy Dressing: The cranberry balsamic dressing adds a luscious zing that ties all the flavors together fantastically.
Texture Play: Between creamy avocado, crunchy candied nuts, and crumbly feta, every bite is delightfully interesting.
Easy Entertaining: It’s elegant enough for holiday dinners but speedy enough for weeknight meals.

A large wooden bowl holds a colorful salad with several layers starting with fresh green leafy spinach and kale at the base. On top, there are creamy white crumbles of cheese scattered unevenly across the greens. Bright red pomegranate seeds are sprinkled throughout, adding pops of color along with the rich brown pecans and light tan pieces of citrus fruit segments mixed in. Two large wooden salad servers rest on the bowl’s edge. The scene is set on a white marbled surface with blurred hints of spice jars and another bowl of similar salad in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about this salad is how each ingredient plays a special role that highlights winter’s best flavors. Picking the freshest produce makes all the difference, especially for the greens and fruit.

Flat lay of a large simple white ceramic bowl filled with fresh mixed baby greens, two peeled orange segments neatly arranged on the side, one ripe avocado sliced into even pieces, a small pile of bright red pomegranate seeds, a small mound of crumbled white feta cheese, a handful of glossy candied spiced pecans, and three small white ceramic bowls containing deep red cranberry sauce, dark balsamic vinegar, and golden olive oil, all ingredients fresh and natural, with a sprinkle of coarse salt and whole black peppercorns scattered artfully around, 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: Their tender texture and mild taste create a perfect, light base that carries the bold flavors.
Oranges: Sweet and juicy, they bring a fresh citrus punch that livens up the salad.
Avocado: Adds creaminess and balances the acidity of the dressing.
Pomegranate seeds: These little bursts of tartness and crunch add both nutrition and visual charm.
Feta cheese: Its salty, crumbly texture contrasts beautifully with the fruit’s sweetness.
Candied spiced nuts: Pecans or walnuts coated in cinnamon and sugar add irresistible crunch and warmth.
Cranberry balsamic dressing: This homemade dressing melds tart cranberry sauce, smooth olive oil, and tangy balsamic for a perfect finish.
Salt and pepper: Just a pinch to bring all the flavors together.

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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 like to keep this salad flexible depending on what I have on hand or who I’m cooking for. Trust me, you can tweak it without losing the festive spirit!

Variation: Once, I swapped oranges for blood oranges, adding a deeper color and unique flavor that made this salad pop even more—highly recommend trying it!
Dietary modifications: For a vegan version, skip the feta or use a plant-based cheese alternative, and double up on the nuts for protein.
Seasonal Change: If pomegranates are out of season, dried cranberries or fresh cherries work just as beautifully.
Extra protein: Adding grilled chicken or roasted chickpeas can turn this salad into a satisfying main course on busy days.

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

Step 1: Prep Your Fresh Ingredients

Start by rinsing your mixed baby greens thoroughly and drying them well—any extra water will dilute the dressing and make the salad soggy. Then, peel and segment your oranges carefully to avoid any bitter pith. Slice or chop the avocado just before assembling to keep it fresh and prevent browning. Lastly, sprinkle those bright pomegranate seeds for a festive pop.

Step 2: Make the Cranberry Balsamic Dressing

Whisk together cranberry sauce, balsamic vinegar, olive oil, salt, and pepper until smooth. The key here is to use good quality olive oil, which really helps the dressing shine. Taste and adjust sweetness or acidity to your preference—sometimes I add a touch more cranberry sauce for extra tang.

Step 3: Assemble and Toss

Combine the baby greens, orange segments, avocado, pomegranate seeds, feta cheese, and candied spiced nuts in a large bowl. Drizzle with the cranberry dressing and toss gently. I often leave a bit of dressing on the side when serving individual plates for guests to add more if they like—it keeps the salad crisp and fresh.

Top Tip

One thing I’ve learned while making this Winter Salad with Cranberry Dressing Recipe is that freshness and timing make all the difference—especially with avocado and greens.

Keep Greens Dry: Use a salad spinner to remove excess water; it really keeps the dressing from getting watery.
Add Avocado Last: To avoid mushy slices, add avocado right before serving and coat gently with dressing.
Make Dressing Ahead: The dressing actually tastes better after sitting for a few hours—just give it a quick whisk before drizzling.
Use Candied Nuts: They add a warm spice and sweetness that contrasts beautifully with the tart dressing—toast your own with cinnamon and sugar if you have time!

How to Serve Winter Salad with Cranberry Dressing Recipe

Garnishes

I love topping this salad with a few whole candied nuts or extra pomegranate seeds when serving because it looks so inviting and adds a fresh crunch right before eating. A small sprinkle of fresh herbs like parsley or mint can brighten the presentation too.

Side Dishes

Pair this salad with roasted turkey or chicken for the holidays, or serve alongside warm soup for a cozy lunch. It also works beautifully with crusty bread or a cheese board if you want a lighter meal but still crave comfort.

Creative Ways to Present

For a holiday party, I’ve served this salad in clear glass bowls layered so you can see all the colorful ingredients. Mini portions in fancy cups or on endive leaves make an elegant appetizer too—everyone loves the burst of cranberry flavor in every bite!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad and dressing separately—greens can wilt quickly when dressed. Keep the salad in an airtight container in the fridge for up to two days, and add dressing right before serving again.

Freezing

I don’t suggest freezing this salad since baby greens and avocado don’t freeze well, and the texture would suffer. The cranberry dressing, however, can be frozen in small portions—just thaw well and whisk before using.

Reheating

Since it’s a fresh salad, reheating isn’t needed. If adding protein like roasted chicken, warm that separately and serve alongside the chilled salad for the best experience.

Frequently Asked Questions:

Can I use store-bought cranberry sauce for the dressing?

Absolutely! Using good-quality store-bought cranberry sauce saves time and still gives you that sweet-tart flavor essential to the dressing. Just whisk it well with balsamic vinegar and olive oil.

What nuts work best in this salad?

Candied spiced pecans are my top pick for their warm flavor and crunch, but toasted walnuts, almonds, or even hazelnuts are great alternatives. If you prefer something less sweet, plain toasted nuts work well too.

Can I prepare this salad in advance?

You can prep all the ingredients ahead, but I suggest assembling and dressing it no more than 30 minutes before serving to keep everything crisp and fresh, especially the avocado and greens.

Is this salad suitable for a vegan diet?

Yes! Simply omit the feta cheese or swap it with a vegan cheese substitute. Ensure the candied nuts don’t contain honey if you want to keep it fully vegan.

Final Thoughts

This Winter Salad with Cranberry Dressing Recipe feels like a warm hug during cold days—fresh, flavorful, and just a bit festive. I always keep the ingredients handy during the holidays and even in regular winter weeks when I want something light but packed with taste. I hope you enjoy making it as much as I do, and that it becomes one of your favorite winter go-tos!