Save A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts, perfect for brightening cooler days.
I first made this salad on a chilly afternoon when I was craving something bright and lively but still wholesome. The combination of tangy citrus and crisp greens immediately uplifted our spirits and made dinner feel special.
Ingredients
- Greens: 100 g baby kale, 100 g arugula (rocket), 50 g radicchio, thinly sliced
- Citrus: 1 large orange, peeled and segmented, 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 the nuts:
- Heat a dry skillet over medium heat. Add mixed nuts and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool, then roughly chop.
- Prepare the citrus:
- Using a sharp knife, cut away the peel and pith from the orange and grapefruit. Segment the fruit, removing any seeds.
- Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the 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 This salad has become a favorite at family gatherings, especially around winter holidays. The bright flavors and jewel-toned fruit make it as beautiful as it is tasty.
Required Tools
Sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, skillet (for toasting nuts)
Allergen Information
Contains nuts (walnuts, pecans, or almonds) and dairy (feta, optional). For nut or dairy allergies, omit or substitute with safe alternatives. Always check ingredient labels for allergens if unsure.
Nutritional Information (per serving)
Calories: 260, Total Fat: 17 g, Carbohydrates: 24 g, Protein: 5 g
Save Enjoy this salad as a refreshing side or light meal, and feel free to customize with your favorite greens. Its vibrant colors and zesty flavor will make any winter day brighter.
Recipe FAQs
- → What greens work best for this salad?
Baby kale, arugula, and radicchio offer a mix of textures and flavors, but you can substitute with endive or spinach for variety.
- → How should the nuts be prepared?
Toast mixed nuts like walnuts, pecans, or almonds in a dry skillet over medium heat for 3–5 minutes until fragrant and golden, then roughly chop.
- → Can the citrus segments be prepared in advance?
Yes, peel and segment the citrus fruits beforehand and store them refrigerated, but add them to the salad just before serving to maintain freshness.
- → What kind of dressing pairs well with this salad?
A light dressing made with extra virgin olive oil, fresh lemon and orange juices, Dijon mustard, honey, salt, and pepper complements the ingredients perfectly.
- → Are there suitable alternatives for dairy in this salad?
To keep it dairy-free, omit the feta or replace it with a plant-based cheese alternative; maple syrup works well instead of honey in the dressing.