Pin It A vibrant, refreshing salad featuring hearty winter greens, juicy citrus, ruby pomegranate seeds, and crunchy toasted nuts, perfect for brightening cooler days.
This salad became my go-to winter lunch last year when citrus is at its sweetest and greens taste extra crisp. I love making it for friends as a cheerful starter when days feel grey.
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 (optional): 30 g
- Fresh herbs (mint or parsley, optional): Chopped
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 
We served this at our last family brunch and everyone loved the bright colors. Even picky eaters asked for seconds!
Required Tools
Sharp knife, cutting board, large salad bowl, small mixing bowl, whisk, and a skillet for toasting nuts make prep a breeze.
Allergen Information
This salad contains nuts (walnuts, pecans, or almonds) and optional dairy (feta). Omit or substitute ingredients if needed and always check labels to ensure safety.
Nutritional Information
Per serving: Calories 260, Total Fat 17 g, Carbohydrates 24 g, Protein 5 g.
Pin It 
Toss the salad just before serving to keep everything crisp. Enjoy the burst of flavor and color in every bite!
Recipe Questions & Answers
- → How do you toast the nuts for the salad?
Heat a dry skillet over medium heat, add mixed nuts, and toast them for 3 to 5 minutes while stirring frequently until fragrant and lightly golden. Let them cool before chopping and adding to the salad.
- → Can I substitute the winter greens used in this salad?
Yes, you can replace baby kale, arugula, or radicchio with other winter greens like endive or spinach for a different flavor and texture.
- → What dressing ingredients complement the citrus and greens?
The dressing blends extra virgin olive oil, fresh lemon and orange juice, Dijon mustard, honey, sea salt, and black pepper to enhance the citrus and greens with a balanced tangy and slightly sweet flavor.
- → Is this salad suitable for vegetarian or gluten-free diets?
Yes, the combination of fresh greens, fruit, nuts, and dressing ingredients are vegetarian and gluten-free friendly by nature.
- → What optional toppings enhance this salad’s flavors?
Crumbled feta cheese and fresh herbs like mint or parsley can be added on top to provide creamy and aromatic accents that complement the vibrant salad.