Save A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts, perfect for brightening cooler days.
I love making this salad when citrus is at its peak—the colors and flavors never fail to lift chilly winter evenings. Every bite offers a perfect contrast of tangy, sweet, and crunchy.
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 (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, optional):
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 fruit, removing any seeds.
- Make dressing:
- In a small bowl, whisk olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Combine 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 salad:
- Top salad with toasted nuts and, if desired, crumbled feta and fresh herbs. Serve immediately.
Save My kids get excited arranging the orange and grapefruit segments on the salad, making it a fun and colorful family dinner project that everyone enjoys.
Required Tools
Sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, and skillet for toasting nuts help ensure this salad comes together smoothly and beautifully.
Allergen Information
Contains nuts and dairy (feta, optional). For allergies, omit or substitute safe alternatives and always check ingredient labels if unsure.
Nutritional Information
Per serving: 260 calories, 17 g total fat, 24 g carbohydrates, 5 g protein. Nutritious and satisfying for a lighter meal.
Save Enjoy this salad right away for optimal crunch and color. Its fresh flavors are sure to perk up any winter table.
Recipe Questions & Answers
- → What are the best greens to use?
Baby kale, arugula, and radicchio offer a balance of bitterness and texture perfect for this salad. Substitutes like spinach or endive work well too.
- → How should I toast the nuts?
Toast mixed nuts in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly golden, stirring frequently to avoid burning.
- → Can I make the dressing ahead of time?
Yes, the olive oil and citrus-based dressing can be whisked together and stored in the fridge for up to a day for convenience.
- → Is feta necessary?
Feta is optional but adds a creamy and tangy element. For a vegan option, omit or substitute with plant-based cheese.
- → What proteins pair well with this salad?
Grilled chicken or salmon complement the citrus and nuts, making the meal more filling and balanced.