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 winter dinner party and was amazed how the bright citrus and crunch from the nuts brought a lively contrast to the heartier greens. It always gets rave reviews and quickly becomes the highlight of any cool-weather gathering.
Ingredients
- Baby kale: 100 g
- Arugula (rocket): 100 g
- Radicchio: 50 g, thinly sliced
- Orange: 1 large, peeled and segmented
- Grapefruit: 1 large, peeled and segmented
- Pomegranate seeds: 100 g (about 1 small pomegranate)
- Mixed nuts: 60 g (walnuts, pecans, or almonds)
- Extra virgin olive oil: 3 tbsp
- Fresh lemon juice: 1 tbsp
- Fresh orange juice: 1 tbsp
- Dijon mustard: 1 tsp
- Honey or maple syrup: 1 tsp
- Sea salt: 1/4 tsp
- Freshly ground black pepper: to taste
- Crumbled feta cheese (optional): 30 g
- Fresh herbs (mint or parsley, chopped): for garnish
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, let cool, and roughly chop.
- Prepare the citrus
- Using a sharp knife, cut away 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 is a staple at our family's weekend brunches—the kids love popping the pomegranate seeds and everyone gets their vitamin boost for the day.
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 and always check ingredient labels for allergens.
Nutritional Information
Per serving: 260 calories, 17 g total fat, 24 g carbohydrates, 5 g protein.
Save Serve this salad right away to keep greens crisp and flavors bright. Enjoy as a starter or light meal any day of the week!
Kitchen Guide
- → What greens work best for this salad?
Baby kale, arugula, and radicchio provide a flavorful, slightly bitter base, but you can substitute endive or spinach as preferred.
- → 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 before adding.
- → Can I make this dish vegan?
Yes, simply omit the feta cheese and use maple syrup instead of honey in the dressing.
- → What dressing flavors complement the salad?
A mix of extra virgin olive oil, fresh lemon and orange juice, Dijon mustard, and a touch of honey creates a balanced, tangy dressing that enhances the ingredients.
- → What proteins pair well with this salad?
Grilled chicken or salmon are excellent choices to add heartiness and complement the citrus and nut flavors.