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 for a midwinter gathering with friends, when everyone was craving something crisp and colorful to counteract the usual seasonal meals. The burst of citrus and crunch of nuts always get compliments at the table.
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 My family asks for this salad whenever citrus season arrives. We love adding extra pomegranate seeds for extra crunch on special occasions.
Required Tools
You'll need a sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, and a 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 Serve this salad fresh for best texture and color. Extra dressing can be refrigerated for next day's lunch.
Recipe FAQ
- → What types of greens work best in this salad?
Baby kale, arugula, and radicchio create a balanced mix of textures and flavors. Alternatives like endive or spinach can also be used.
- → How should the nuts be prepared?
Toast mixed nuts such as walnuts, pecans, or almonds in a dry skillet over medium heat for 3–5 minutes until lightly golden and fragrant, then roughly chop.
- → Can the citrus components be substituted?
Orange and grapefruit provide a bright contrast, but similar citrus fruits like blood orange or tangerine could be used depending on availability.
- → Is it possible to make this dish vegan?
Yes, omit the feta cheese and replace honey with maple syrup in the dressing to keep it entirely plant-based.
- → What dishes pair well with this salad?
It complements grilled proteins like chicken or salmon and pairs nicely with crisp white wines such as Sauvignon Blanc.