Pin A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts, perfect for brightening cooler days.
This salad is my go-to when winter produce is at its peak. I love how the citrus adds zesty brightness and the nuts deliver satisfying crunch – making this both nourishing and flavorful.
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 (walnuts, pecans, or almonds): 60 g
- 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: As desired
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 Every holiday season, my family looks forward to this salad on our table. The burst of citrus next to the hearty greens always brings cheerful color and conversation.
Required Tools
Sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, skillet (for toasting nuts)
Allergen Information
Contains nuts and dairy if using feta. Substitute as necessary and always check ingredient labels for allergy safety.
Nutritional Information (per serving)
Calories: 260, Total Fat: 17 g, Carbohydrates: 24 g, Protein: 5 g
Pin Serve immediately for best texture and flavor. This salad pairs beautifully with any winter meal or festive occasion.
Recipe Q&A
- → How do I toast nuts for this salad?
Heat a dry skillet over medium heat, add mixed nuts, and toast for 3-5 minutes, stirring frequently until fragrant and lightly golden. Then cool and chop roughly.
- → Can I substitute the winter greens?
Yes, endive or spinach can be used instead of baby kale, arugula, or radicchio to suit your preference.
- → What dressing complements the citrus and nuts?
A simple dressing whisked from olive oil, fresh lemon and orange juice, Dijon mustard, honey, salt, and black pepper balances the salad’s flavors perfectly.
- → Is the salad suitable for vegans?
Omit the feta cheese or replace it with a plant-based alternative and use maple syrup instead of honey in the dressing.
- → What proteins pair well with this dish?
Grilled chicken or salmon are excellent complements adding heartiness while maintaining a fresh balance.