Save A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts, perfect for brightening cooler days.
This salad became a go-to during chilly months when I wanted something crisp and satisfying. The citrus and pomegranate always make every bite pop with color and taste.
Ingredients
- Greens: 100 g baby kale, 100 g arugula (rocket), and 50 g radicchio, thinly sliced
- Citrus: 1 large orange, peeled and segmented, and 1 large grapefruit, peeled and segmented
- Fruit: 100 g pomegranate seeds (about 1 small pomegranate)
- Nuts: 60 g mixed nuts (such as walnuts, pecans, or almonds)
- Dressing: 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tbsp fresh orange juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/4 tsp sea salt, freshly ground black pepper, to taste
- Garnish (optional): 30 g crumbled feta cheese, fresh herbs (mint or parsley), chopped
Instructions
- Toast nuts:
- Heat a dry skillet over medium heat. Add mixed nuts and toast for 3&ndash5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool, then roughly chop.
- Prepare citrus:
- Using a sharp knife, cut away the peel and pith from the orange and grapefruit. Segment the fruit, removing any seeds.
- Make dressing:
- In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble salad:
- In a large bowl, combine baby kale, arugula, and radicchio. Add citrus segments and pomegranate seeds. Drizzle with dressing and toss gently to combine.
- Finish:
- Top the salad with toasted nuts and, if desired, crumbled feta and fresh herbs. Serve immediately.
Save My family loves diving into this salad together, especially when paired with a favorite soup on cold nights.
Required Tools
Use a sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, and skillet for best results.
Allergen Information
Contains nuts and dairy. For allergies, omit or substitute ingredients. Always check labels for hidden allergens.
Nutritional Information
Each serving provides about 260 calories, 17 g fat, 24 g carbohydrates, and 5 g protein.
Save Enjoy this zesty salad as a light meal or colorful side that brings sunshine to your winter table.
Recipe Help & Answers
- → What greens work best in this salad?
Baby kale, arugula, and radicchio create a balanced combination of textures and flavors. You can also substitute with endive or spinach if preferred.
- → How should the nuts be prepared?
Toast mixed nuts such as walnuts, pecans, or almonds over medium heat for 3–5 minutes until fragrant and golden, then roughly chop for added crunch.
- → Can the citrus fruits be replaced?
Orange and grapefruit segments provide bright acidity, but other citrus fruits like mandarins or blood oranges can be used for variation.
- → What dressing ingredients are used?
The dressing blends extra virgin olive oil, fresh lemon juice, orange juice, Dijon mustard, honey or maple syrup, sea salt, and black pepper for a tangy, balanced finish.
- → Are there options for dairy-free preferences?
Omit the feta or use a plant-based alternative, and substitute honey with maple syrup to keep the dressing vegan-friendly.
- → What dishes pair well with this salad?
It complements grilled chicken, salmon, or crisp white wines like Sauvignon Blanc, enhancing a well-rounded meal.