Pin It 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 for a winter family gathering, and it quickly became a favorite. The burst of citrus and crunch from toasted nuts make it a special addition to any meal.
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: 60 g (such as 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 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.
Pin It My kids love helping peel the citrus and sprinkle the pomegranate seeds—making this salad is always a fun family moment together.
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
Calories: 260 Total Fat: 17 g Carbohydrates: 24 g Protein: 5 g (per serving)
Pin It This salad is perfect paired with a crisp white wine or simply enjoyed on its own whenever winter needs some brightness.
Recipe FAQs
- → How do I toast the nuts without burning them?
Use a dry skillet over medium heat, stirring frequently for 3-5 minutes until nuts turn lightly golden and fragrant. Remove immediately to cool.
- → Can I substitute the winter greens?
Yes, options like endive or spinach work well and still provide a hearty base for the salad.
- → How should the citrus be prepared for the salad?
Peel and segment the orange and grapefruit carefully, removing all seeds and pith to keep the segments juicy and fresh.
- → What dressing ingredients bring balance to the flavors?
A mix of olive oil, lemon and orange juices, Dijon mustard, honey, salt, and pepper emulsifies to create a tangy, slightly sweet dressing that complements the salad’s components.
- → Is there a vegan alternative for the optional feta cheese?
Yes, plant-based feta substitutes or simply omitting the cheese keeps the dish vegan while maintaining great flavor.