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.
Servings 4side salads
Calories 504kcal
Author Sylvia
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Ingredients
Salad
6cupsmixed salad greens
1/2cuppecans
1-2oranges, sliced into rings, rind removed
1cupgrapes, sliced into halves
2dried peaches or apricots, cut into strips
3.5ouncesMacedonian feta cheese, or plant-based feta [100 grams]
2tablespoonsred onion, diced
Orange Vinaigrette
3tablespoonsorange juice
1teaspoonorange zest
1tablespoonliquid sweetener, such as maple syrup, honey, agave
1/2teaspoonsumac [This is a reddish spice that has a citrusy note. If it's unavailable, omit.]
9tablespoonssunflower oil[Or substitute with another neutral salad oil.]
pinchsalt
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.
You could use different types of citrus instead of orange. For example, mandarins, tangerines, tangelos, even grapefruit would be tasty.You could swap out the pecans for walnuts. You could use dried apricots instead of dried peaches, or another type of dried fruit.
Nutritional information
Nutritional information is an estimate only and based on feta made using dairy.