Winter Greens Citrus Pomegranate

A vibrant refreshing salad featuring hearty winter greens juicy citrus ruby pomegranate seeds and crunchy toasted nuts perfect for brightening cooler days.

Last winter I was craving something crisp with a burst of color to chase away the gray days and this salad was an instant favorite with my family. Even on busy weeknights the blend of greens and fruit became our go-to for refreshing bites.

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 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.

Save

This salad is the star at our winter gatherings especially when everyone participates in segmenting the fruit or toasting the nuts together. Sharing the kitchen tasks makes every meal a little more special.

Required Tools

Essential tools include a sharp knife cutting board large salad bowl small mixing bowl whisk and a 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

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This refreshing salad is best enjoyed as soon as it s tossed. The colors and flavors capture winter freshness on your plate.

Recipe Guide

→ How do I properly toast the nuts?

Toast mixed nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly golden. Remove and cool before chopping.

→ Can I substitute other greens for baby kale and arugula?

Yes, alternatives like endive, spinach, or other winter greens work well without altering the balance of flavors significantly.

→ What is the best way to segment the citrus fruits?

Use a sharp knife to cut away peel and pith, then carefully slice between membranes to release clean citrus segments without seeds.

→ How can I make the dressing without honey?

Maple syrup is a great alternative to honey, providing similar sweetness and complementing the citrus notes.

→ Is this suitable for gluten-free and vegetarian diets?

Yes, it contains no gluten and fits vegetarian diets. Omit feta to make it vegan-friendly if desired.