Pin 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, wanting something light but satisfying. The combination of citrus and pomegranate instantly lifted my spirits and impressed my family.
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.
Pin This salad has become a staple during family gatherings, offering vibrant color and fresh flavor that everyone enjoys together.
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 allergies, omit nuts or cheese or choose safe alternatives. Always check labels.
Nutritional Information
Per serving: Calories 260, Total Fat 17 g, Carbohydrates 24 g, Protein 5 g
Pin This salad will brighten any winter meal and can be easily customized for your table. Enjoy every refreshing bite!
Recipe FAQ
- → What types of greens are used in this salad?
The salad features baby kale, arugula, and thinly sliced radicchio, offering a mix of tender and slightly bitter greens.
- → How are the nuts prepared for the salad?
Mixed nuts such as walnuts, pecans, or almonds are toasted in a dry skillet until fragrant and lightly golden, then roughly chopped to add crunch.
- → What citrus fruits are included and how are they prepared?
Orange and grapefruit are peeled and segmented, removing seeds and pith to provide fresh, juicy citrus pieces.
- → Can this salad be adapted for vegan diets?
Yes, simply omit the feta cheese and use maple syrup instead of honey in the dressing to keep it vegan-friendly.
- → What flavors does the dressing combine?
The dressing balances extra virgin olive oil with fresh lemon and orange juices, Dijon mustard, honey or maple syrup, sea salt, and black pepper for a lively, tangy finish.
- → Are there any recommended ingredient substitutions?
Winter greens like endive or spinach can replace kale or arugula based on preference, and nuts can be swapped for allergy-safe alternatives.