Save A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts, perfect for brightening cooler days.
The first time I made this winter greens salad was for a family Sunday lunch when we needed something crisp and lively. Mixing the sweet citrus with hearty greens became an instant favorite, and the toasted nuts always add the perfect crunch.
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.
Save Everyone at the table loved how each bite gave a burst of flavor. It instantly became part of our holiday meal rotation and the bright colors always make it feel so festive.
Required Tools
Sharp knife for segmenting citrus and slicing radicchio, cutting board, a large salad bowl for tossing, small bowl for mixing the dressing, whisk, and skillet for toasting nuts.
Allergen Information
Contains nuts and dairy (feta, optional). Omit or substitute these for allergies. Always check ingredient labels for allergen safety.
Nutritional Information (per serving)
Calories: 260 Fat: 17 g Carbohydrates: 24 g Protein: 5 g
Save Enjoy this salad as a fresh centerpiece for any hearty winter menu. Quick to make and truly special with each bite.
Recipe FAQ
- → How do I toast the nuts without burning them?
Use a dry skillet over medium heat, stirring frequently for 3-5 minutes until the nuts are fragrant and lightly golden. Remove promptly to avoid burning.
- → Can I substitute the greens used in this salad?
Yes, you can use similar winter greens like endive or spinach as alternatives to baby kale, arugula, and radicchio.
- → What citrus fruits work best for this salad?
Large oranges and grapefruits provide bright segments, but other juicy citrus like tangerines or blood oranges can also complement the flavors.
- → Is it possible to make this salad vegan?
Absolutely; omit the crumbled feta or replace it with a plant-based alternative. Use maple syrup instead of honey in the dressing to keep it vegan.
- → What dishes pair well with this salad?
This salad pairs nicely with grilled chicken or salmon and complements crisp white wines such as Sauvignon Blanc.