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 salad on a chilly afternoon searching for something light yet satisfying for our lunch. The combination of bright citrus and crisp greens quickly became a seasonal favorite at home.
Ingredients
- Baby kale: 100 g
- Arugula (rocket): 100 g
- Radicchio: 50 g thinly sliced
- Orange: 1 large peeled segmented
- Grapefruit: 1 large peeled segmented
- Pomegranate seeds: 100 g about 1 small pomegranate
- Mixed nuts: 60 g (walnuts pecans or almonds)
- 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: 30 g optional
- Fresh herbs (mint or parsley): chopped optional
Instructions
- Toast nuts:
- Heat a dry skillet over medium heat. Add mixed nuts and toast for 3 to 5 minutes stirring frequently until fragrant and lightly golden. Remove from heat and let cool then roughly chop.
- Prepare citrus:
- Using a sharp knife cut away the peel and pith from the orange and grapefruit. Segment the fruit removing any seeds.
- Make dressing:
- In a small bowl whisk together olive oil lemon juice orange juice Dijon mustard honey salt and pepper until emulsified.
- Assemble 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 makes frequent appearances at our family dinners especially when everyone gathers on weekends. It is a bright contrast to hearty winter mains and sparks conversation every time it is served.
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 if unsure.
Nutritional Information
Per serving Calories 260 Total Fat 17 g Carbohydrates 24 g Protein 5 g
Save to Pinterest This salad is best enjoyed fresh as the dressing keeps greens crisp. Bright citrus makes each bite refreshing any time of year.
Answers to Recipe Questions
- → What greens work best in this salad?
Baby kale, arugula, and radicchio create a hearty, flavorful base, but you can swap in endive or spinach if preferred.
- → How should the nuts be prepared?
Toast mixed nuts like walnuts, pecans, or almonds in a dry skillet over medium heat until golden and fragrant, then roughly chop before adding.
- → Can I make this salad vegan?
Yes, omit the feta or use a plant-based alternative and replace honey with maple syrup in the dressing for a vegan-friendly version.
- → What citrus fruits are ideal here?
Large oranges and grapefruits peeled and segmented provide bright, juicy citrus notes that complement the greens and pomegranate.
- → How do I store leftovers?
Store the salad and dressing separately in airtight containers in the refrigerator and combine just before serving to maintain freshness.
- → What pairs well with this salad?
Grilled chicken or salmon makes a great accompaniment, and crisp white wines like Sauvignon Blanc complement the flavors nicely.