Save to Pinterest A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts. Perfect for brightening cooler days with color and nutrients.
I created this salad to bring some brightness to winter meals. The combination of citrus, greens, and nuts has become a favorite whenever I crave something both light and satisfying.
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 (such as 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, optional): 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 to Pinterest This salad is always a hit at our family gatherings. Everyone loves the pop of color from the pomegranate and citrus, and it's one dish that disappears fast from the table.
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 to Pinterest Serve this salad immediately for maximum freshness. Its bright flavors and crunch make it a perfect side on winter tables.
Recipe Questions & Answers
- → What are the best greens to use?
Baby kale, arugula, and radicchio provide a mix of textures and flavors that balance well with the citrus and nuts.
- → How do I toast the nuts properly?
Heat a dry skillet over medium heat, add nuts, and stir frequently for 3-5 minutes until fragrant and lightly golden. Cool before chopping.
- → Can I substitute the citrus fruits?
Yes, oranges and grapefruits can be swapped with mandarins, blood oranges, or even a mix of citrus to suit your taste.
- → Is it possible to make this dairy-free?
Omit the feta or use a plant-based alternative. Use maple syrup instead of honey for the dressing if vegan.
- → What dishes pair well with this salad?
Grilled chicken, salmon, or crisp white wines like Sauvignon Blanc complement the fresh citrus and greens beautifully.