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 on a chilly afternoon when I needed something energizing and beautiful for the dinner table. The bright citrus and crunchy nuts always bring a lively contrast to the rich flavors of winter meals.
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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
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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, then roughly chop.
- Prepare the citrus:
- Using a sharp knife, cut away the peel and pith from the orange and grapefruit. Segment the fruit and remove 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 with toasted nuts and, if desired, crumbled feta and fresh herbs. Serve immediately.
Save My family always requests this salad at our winter gatherings—it brings a splash of color to our table and everyone loves its fresh taste.
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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 labels for allergens if unsure.
Nutritional Information
Per serving: Calories: 260, Total Fat: 17 g, Carbohydrates: 24 g, Protein: 5 g
Save 
This salad is a stunning addition to seasonal meals and is ready in just 25 minutes. Bright, nutritious, and crowd-pleasing!
Recipe FAQs
- → What are the best greens to use?
Baby kale, arugula, and radicchio provide a hearty and colorful base, but you may swap in 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 lightly golden, then let cool and chop.
- → Can the dressing be adjusted for vegan preferences?
Yes, replace honey with maple syrup and omit the optional feta to keep the dish completely plant-based.
- → What citrus fruits are included?
Segments of peeled orange and grapefruit provide bright, juicy notes that complement the greens and nuts.
- → How can this dish be served for a heartier meal?
Pair it with grilled chicken or salmon to add protein and create a more substantial plate.
