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.

I first made this winter greens salad on a chilly afternoon when I wanted something fresh but satisfying. The combination of tangy citrus, crunchy nuts and hearty greens instantly lifted everyone's mood around the table.

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

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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 and remove 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.

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This salad has become my go-to for family holiday dinners when everyone craves something refreshing alongside our classic mains. Even skeptical eaters are always surprised by how much they love it.

Required Tools

You'll need a sharp knife, cutting board, large salad bowl, small mixing bowl, whisk and a skillet for toasting nuts.

Allergen Information

This salad contains nuts and dairy (optional feta). For nut or dairy allergies, omit or substitute ingredients as needed and always check labels.

Nutritional Information

Each serving provides about 260 calories, 17 g total fat, 24 g carbohydrates, and 5 g protein.

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Finish with a sprinkle of fresh herbs for an extra pop of color and flavor. Enjoy this salad as a vibrant side or a light lunch all season long.

Recipe Questions

→ What greens are included in this salad?

Baby kale, arugula, and thinly sliced radicchio form the core mix of winter greens in this dish.

→ How are the nuts prepared?

Mixed nuts such as walnuts, pecans, or almonds are toasted in a dry skillet until fragrant and lightly golden, then roughly chopped for added texture.

→ What citrus fruits are used?

Large peeled and segmented orange and grapefruit provide bright, juicy citrus flavors.

→ Can the feta cheese be substituted or omitted?

Yes, for a dairy-free or vegan option, omit the feta or replace it with a plant-based alternative.

→ What dressing ingredients are used?

The dressing combines extra virgin olive oil, fresh lemon and orange juices, Dijon mustard, honey or maple syrup, sea salt, and black pepper.

→ Are there any common allergens in this dish?

This dish contains nuts and optional dairy from feta. Adjust or omit ingredients if allergies are a concern.