# Components:
→ Greens
01 - 3.5 oz baby kale
02 - 3.5 oz arugula
03 - 1.75 oz radicchio, thinly sliced
→ Citrus
04 - 1 large orange, peeled and segmented
05 - 1 large grapefruit, peeled and segmented
→ Fruit
06 - 3.5 oz pomegranate seeds (about 1 small pomegranate)
→ Nuts
07 - 2.1 oz mixed nuts (walnuts, pecans, or almonds)
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tbsp fresh orange juice
11 - 1 tsp Dijon mustard
12 - 1 tsp honey or maple syrup
13 - 1/4 tsp sea salt
14 - Freshly ground black pepper, to taste
→ Garnish (optional)
15 - 1 oz crumbled feta cheese
16 - Fresh herbs (mint or parsley), chopped
# Method:
01 - Heat a dry skillet over medium heat. Add mixed nuts and toast for 3 to 5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool, then roughly chop.
02 - Using a sharp knife, cut away the peel and pith from the orange and grapefruit. Segment the fruit, removing any seeds.
03 - In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large bowl, combine baby kale, arugula, and radicchio. Add citrus segments and pomegranate seeds. Drizzle with dressing and toss gently to combine.
05 - Top the salad with toasted nuts and, if desired, crumbled feta and fresh herbs. Serve immediately.
