This Fruit, Nut, and Feta salad offers up a delightful mix of flavours and textures: juicy oranges and sweet grapes mingle with dried peaches, toasted pecans, and creamy feta over a bed of mixed greens. Topped with a bright orange vinaigrette, you'll love this salad as a main or side.
This Fruit, Nut, and Feta Salad is easily made plant-based by using non-dairy feta cheese, or you could omit the cheese and add more pecans.
Salad ingredients
Orange vinaigrette ingredients
Visual Overview: Making Fruit, Nut, and Feta Salad
Toast the pecans
Heat the oven to 350F. Put the pecans on a small baking sheet and bake for about 8 minutes, until the pecans are toasted.
Pecans on a baking sheet
Set aside the toasted pecans until you're ready to assemble the salad.
Toasted pecans on a baking sheet
Making the Orange vinaigrette
Whisk together all of the ingredients except the oil.
Making orange vinaigrette
While whisking, slowly pour in the oil and whisk until well-combined.
Making Orange Vinaigrette
Making the Salad
Slice the grapes in half. Slice the orange into rings and remove the rind. Dice the red onion.
Preparing grapes, oranges, and red onion for Fruit, Nut, and Feta Salad
Cut the dried peaches (or apricots) into thin strips. I find it's easier to use scissors to make the thin strips.
Dried peaches
Slice the feta into pieces.
Slicing feta
Put the mixed greens on a platter or in a salad bowl.
Making Fruit Nut and Feta Salad
Add the remaining toppings. I like placing the oranges first, then adding the grapes and pecans. Next I add in the dried fruit and the red onions, and for the final step, I add the feta cheese.
Fruit, Nut, and Feta Salad
Recipe Card
Fruit, Nut, and Feta Salad
Ingredients
Salad
- 6 cups mixed salad greens
- 1/2 cup pecans
- 1-2 oranges, sliced into rings, rind removed
- 1 cup grapes, sliced into halves
- 2 dried peaches or apricots, cut into strips
- 3.5 ounces Macedonian feta cheese, or plant-based feta [100 grams]
- 2 tablespoons red onion, diced
Orange Vinaigrette
- 3 tablespoons orange juice
- 1 teaspoon orange zest
- 1 tablespoon liquid sweetener, such as maple syrup, honey, agave
- 1/2 teaspoon sumac [This is a reddish spice that has a citrusy note. If it's unavailable, omit.]
- 9 tablespoons sunflower oil [Or substitute with another neutral salad oil.]
- pinch salt
Instructions
- Preheat the oven to 350F.
Toast the Pecans
- Put the pecans on a baking sheet and bake for about 8 minutes, until browned. Set aside.
Make the Vinaigrette
- While the pecans are toasting, make the vinaigrette. Put everything but the oil in a small mixing bowl and whisk until combined. Pour the oil in slowly and whisk until well combined.
Prepare the Salad
- You could serve this on a platter or in a bowl. When I make it on a platter, I place the mixed greens down first, then place the oranges next, followed by the grapes, onion, pecans, and dried peaches. I put the feta on last.