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.
The first time I made this salad, I was amazed by how the sweet citrus and pomegranate balanced out the earthy greens. It quickly became a go-to for family dinners during the cooler months when everyone craved something lively and fresh.
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 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 citrus:
- Using a sharp knife, cut away the peel and pith from the orange and grapefruit. Segment the fruit and remove 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 Sharing this salad at family gatherings brings everyone together, and even the kids love picking out the pomegranate seeds! It’s a dish that sparks smiles and gets everyone excited for fresh flavors.
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 ingredient labels for allergens if unsure.
Nutritional Information (per serving)
Calories: 260, Total Fat: 17 g, Carbohydrates: 24 g, Protein: 5 g
Save to Pinterest This salad makes for a stunning centerpiece and can be assembled just before serving for best texture and flavor.
Recipe FAQs
- → What are the best greens to use in this salad?
Baby kale, arugula, and radicchio provide a balance of textures and flavors, but you can substitute with endive or spinach to suit your preference.
- → How do I toast the nuts properly?
Heat a dry skillet over medium heat and add the mixed nuts. Stir frequently for 3–5 minutes until fragrant and lightly golden. Remove promptly to avoid burning.
- → Can I make the dressing ahead of time?
Yes, the olive oil-based dressing can be whisked together in advance and stored in the refrigerator for up to 2 days. Bring it to room temperature and re-emulsify before use.
- → What are good protein pairings for this salad?
Grilled chicken or salmon complement the salad well, adding heartiness while maintaining the fresh flavor profile.
- → How can this salad be made vegan?
Simply omit the feta cheese or replace with a plant-based alternative and use maple syrup instead of honey in the dressing.