There’s something so refreshing and cozy about this Winter Salad with Cranberry Dressing Recipe. The bright citrus, creamy avocado, and that irresistibly sweet-tangy cranberry dressing come together in a way that feels like a warm hug on a chilly day. I love making it during the holiday season, but honestly, it’s perfect any time you want a salad that’s both vibrant and satisfying.

A wooden bowl filled with a layered salad on a white marbled surface, starting with a base of green leafy vegetables covering the bottom; on top, there are bright red pomegranate seeds clustered in the center, golden orange citrus slices arranged in a fan shape to the left, creamy light yellow avocado slices drizzled with dark brown dressing in the top center, crunchy dark brown nuts placed next to the avocado on the right, and crumbled white cheese with some dressing on it to the far left. Behind the bowl, there is a stack of wooden bowls with silver spoons inside, and a glass jar with brown sauce and a spoon on a piece of burlap. 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 honestly can’t get enough of this salad. It’s not just healthy, but each bite bursts with layers of flavor that feel festive without being complicated. Making this Winter Salad with Cranberry Dressing Recipe really transforms a simple salad into a showstopper, whether you’re hosting guests or just craving something fresh but hearty.

Seasonal goodness: The mix of citrus, pomegranate seeds, and cranberry dressing brings perfectly balanced winter flavors front and center.
Easy to make: This recipe is simple enough for a weeknight but pretty and festive enough for a holiday table.
Texture play: You get creaminess from the avocado, crunch from the candied nuts, and crispness from fresh greens.
Customizable: You can swap nuts or cheese, or even toss in some roasted veggies to change it up.

A large wooden bowl filled with a fresh salad showing three main layers: the base layer is green leafy spinach and kale leaves, the middle layer has bright yellow-orange slices of citrus fruit and chunks of avocado, and the top layer is made up of scattered red pomegranate seeds, whole and halved brown pecan nuts, and small crumbled white pieces of soft cheese. Two large wooden salad spoons rest inside the bowl, and the background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad is built on fresh, seasonal ingredients that naturally complement each other. Each element has a job — sweetness, creaminess, tang, or crunch — making every forkful interesting. When possible, I always recommend buying ripe and fresh produce especially for this salad to let those bright flavors shine.

Flat lay of mixed baby greens loosely arranged on a simple white ceramic bowl, peeled orange segments artfully placed, one ripe avocado sliced into neat pieces, vibrant ruby red pomegranate seeds scattered in a small white bowl, a small mound of crumbled white feta cheese on the side, a handful of candied spiced pecans beside it, three small white bowls containing deep red cranberry sauce, glossy balsamic vinegar, and golden olive oil respectively, and two whole clean brown eggs nearby, a pinch of sea salt and freshly ground black pepper gently resting in another small white bowl, all ingredients displayed with perfect symmetry and balanced proportions, 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: Provides a crisp and fresh base with mild flavors that let the toppings shine.
Oranges: Their juicy segments add a burst of citrusy brightness and a bit of natural sweetness.
Avocado: Adds creamy richness that balances the tangy dressing and citrus.
Pomegranate Seeds: These little jewel-like seeds give a juicy pop and festive color.
Feta Cheese: Brings a salty, crumbly texture that contrasts with the sweetness of the dressing and fruit.
Candied Spiced Nuts: Adds an irresistible crunchy texture and a sweet-spicy kick—pecans or walnuts are perfect substitutes.
Cranberry Balsamic Dressing: Combines tart cranberry sauce, balsamic vinegar, and olive oil for that signature sweet-tart flavor.
Cranberry Sauce: Amplifies that wintery cranberry taste and adds natural sweetness to the dressing.
Balsamic Vinegar: Adds acidity and depth to balance the sweet cranberries.
Olive Oil: Creates a smooth, rich dressing base to tie everything together.
Salt and Pepper: Simple seasoning that enhances all the 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

One thing I love about this Winter Salad with Cranberry Dressing Recipe is how easy it is to tweak. Over time, I’ve played with adding different nuts or swapping feta for goat cheese, and it always works out. Feel free to experiment with what you enjoy — that’s part of the fun!

Variation: I once tried toasted walnuts instead of candied spiced nuts, and it added a lovely earthy crunch without extra sweetness—which was great when I wanted something a bit lighter.
Dietary tweaks: To make it vegan, you can skip the feta and either add roasted chickpeas or extra nuts for protein.
Seasonal swaps: If you don’t have oranges, pomegranate arils alone still bring brightness, and you can add apples or pear slices for sweetness.

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

Step 1: Prepare the Fresh Ingredients

Start by rinsing and drying your mixed baby greens thoroughly. I like using a salad spinner to make sure they're crisp and free from excess water so the dressing sticks well. Peel the oranges carefully to remove all white pith—it can be bitter—and separate into segments. Slice or chop the avocado just before you assemble to prevent browning, and gently pry the pomegranate seeds out for that juicy pop.

Step 2: Make the Cranberry Dressing

In a small bowl, whisk together cranberry sauce, balsamic vinegar, olive oil, salt, and pepper. I like to taste as I go—sometimes a splash more vinegar adds just the right tang, and a pinch more salt can brighten the flavors. If you prefer it sweeter, a little honey blends beautifully here.

Step 3: Assemble the Salad

Toss your greens in a large bowl, then layer on the orange segments, avocado, pomegranate seeds, crumbled feta, and candied nuts. Drizzle the cranberry balsamic dressing evenly over the top. You can gently toss everything together for a mixed salad or serve it as a composed salad for a beautiful presentation—both ways work great!

Top Tip

From my experience, the key to making this salad truly shine is using the freshest ingredients and not overdressing it. Here are some of the tips I’ve learned to ensure success every time.

Keep greens dry: Absolutely dry your greens to prevent a soggy salad; I always spin them well and pat with paper towels if needed.
Creamy avocado timing: Add avocado right before serving to keep it fresh and vibrant-looking.
Balance your dressing: Taste your dressing as you mix—if it’s too tart, a tiny bit of honey or maple syrup smooths it out nicely.
Use candied nuts thoughtfully: They add crunch and sweetness, but too many can overpower; I aim for just a handful to keep the balance.

How to Serve Winter Salad with Cranberry Dressing Recipe

Garnishes

I usually sprinkle a little extra pomegranate seeds or candied nuts on top right before serving—it makes the salad look festive and inviting. Sometimes, I add a few fresh herbs like mint or parsley to brighten it further.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled salmon, or even a cozy bowl of lentil soup for a hearty meal. During holidays, I love serving it alongside a rich main like glazed ham or turkey for a fresh contrast.

Creative Ways to Present

For holiday gatherings, I like to present this salad in individual clear glass bowls or martini glasses—it shows off all the colorful layers beautifully and feels a bit fancy. You could also serve it on a large platter with the dressing on the side if you want guests to customize.

Make Ahead and Storage

Storing Leftovers

The best way I've found to store leftovers is to keep the salad and dressing separate. Store the dressed salad in an airtight container in the fridge and eat within a day or two for the freshest taste. If the salad gets a little soggy, just toss it with fresh greens before serving again.

Freezing

I don’t recommend freezing this salad because the fresh greens and creamy avocado won’t hold up well, and the dressing texture changes when thawed. It’s best enjoyed fresh or refrigerated for a short time.

Reheating

Since this is a fresh salad, reheating isn’t really necessary or recommended. If you want to repurpose leftovers, you could remove any avocado and eat the ingredients cold or toss them into a cooked grain bowl for a warm meal.

Frequently Asked Questions:

Can I make the cranberry dressing ahead of time?

Absolutely! The cranberry dressing can be made a day ahead and stored in an airtight container in the fridge. Just give it a good whisk before using, as the ingredients may separate.

What nuts work best in this salad?

Candied spiced pecans are my favorite for this salad, but you can also use toasted walnuts, almonds, or even pumpkin seeds depending on your taste and what you have on hand.

Can I substitute the feta cheese?

Definitely! Goat cheese or blue cheese can be great alternatives if you want a different flavor profile. For a dairy-free version, simply omit the cheese or use a plant-based cheese.

How long does this salad last once dressed?

It’s best eaten within a few hours of dressing to keep the greens crisp. If you need to store leftovers, keep the dressing separate from the salad and combine just before serving to prevent sogginess.

Final Thoughts

This Winter Salad with Cranberry Dressing Recipe feels like a little celebration in a bowl every time I make it. It’s the kind of dish you want to share with friends and family because it’s so bright, fresh, and gently festive. I hope you’ll enjoy making it your own and gather around the table to savor those wonderful winter flavors together.