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.
I first made this when searching for something fresh to serve alongside a rich dinner, and loved how the bright citrus wakens up the earthy greens. Every time I toss this salad, it reminds me of cheerful holiday gatherings.
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&ndash5 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 on our table for family brunches, and I've watched the kids reach for seconds just for the pomegranate crunch. We love adding a sprinkle of herbs when gathering for cozy weekend lunches.
Required Tools
Sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, and skillet are needed to prepare and toast ingredients easily.
Allergen Information
Contains nuts and dairy (feta optional). For nut or dairy allergies, simply omit or substitute with safe alternatives and always check labels.
Nutritional Information (per serving)
Calories: 260, Total Fat: 17 g, Carbohydrates: 24 g, Protein: 5 g
Save to Pinterest Serve this salad immediately for the freshest flavor and best crunch. Its vibrant colors make it a perfect centerpiece for a winter meal.
Recipe FAQs
- → What type of nuts are best for toasting in this salad?
Mixed nuts like walnuts, pecans, or almonds work well. Toast them lightly in a dry skillet to enhance their flavor and crunch.
- → Can other greens be substituted for baby kale and arugula?
Yes, alternatives like endive or spinach can be used depending on taste and availability.
- → How is the citrus prepared for this dish?
Peel and segment large orange and grapefruit, removing any seeds and pith to retain tender, juicy pieces.
- → Is it possible to make the dressing vegan-friendly?
Absolutely, replace honey with maple syrup to keep the dressing plant-based and maintain a balanced sweetness.
- → What optional toppings enhance the salad’s flavor?
Crumbled feta cheese and fresh herbs like mint or parsley add creaminess and herbal notes when desired.