Save A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts, perfect for brightening cooler days.
This salad always reminds me of crisp winter afternoons when my family craved something light but nourishing. The harmony of sweet citrus and tangy greens with a satisfying crunch made it an instant favorite on our dinner table.
Ingredients
- Baby kale: 100 g
- Arugula (rocket): 100 g
- Radicchio (thinly sliced): 50 g
- Orange (peeled and segmented): 1 large
- Grapefruit (peeled and segmented): 1 large
- Pomegranate seeds: 100 g (about 1 small pomegranate)
- Mixed nuts (such as 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: To garnish
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, 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 One chilly night, my son insisted this salad tasted like sunshine in winter. Sharing it together became a special tradition before family movie evenings.
Required Tools
Sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, skillet (for toasting nuts)
Nutritional Information (per serving)
Calories: 260, Total Fat: 17 g, Carbohydrates: 24 g, Protein: 5 g
Serving Suggestions
Try pairing the salad with grilled chicken or salmon for a heartier meal. It also complements crisp white wines like Sauvignon Blanc.
Save Serve this colorful salad immediately for the freshest taste. Its lively mix will brighten any winter meal.
Recipe Guide
- → What types of greens work best for this salad?
Baby kale, arugula, and radicchio provide a perfect balance of peppery and bitter notes, while alternatives like endive or spinach can be used for variation.
- → How do you toast the nuts properly?
Toast mixed nuts in a dry skillet over medium heat, stirring frequently for 3–5 minutes until fragrant and lightly golden, then let cool before chopping.
- → Can the citrus segments be prepared ahead?
Yes, segment the orange and grapefruit by removing peel and pith carefully; segments can be prepped earlier and kept chilled to maintain freshness.
- → What dressing ingredients are used for this dish?
The dressing combines extra virgin olive oil, fresh lemon and orange juice, Dijon mustard, honey, sea salt, and freshly ground black pepper, whisked until emulsified.
- → How can this dish be made vegan?
Omit the feta cheese and replace honey with maple syrup to keep the dressing plant-based while maintaining sweetness.