Citrus Winter Greens (Printable)

A vibrant mix of crisp greens, juicy citrus, pomegranate seeds, and toasted nuts in a light, tangy vinaigrette.

# What You’ll Need:

→ Greens

01 - 4 cups mixed winter greens (kale, arugula, baby spinach)
02 - 1 cup radicchio, thinly sliced

→ Citrus

03 - 1 large orange, peeled and segmented
04 - 1 grapefruit, peeled and segmented
05 - 1 blood orange, peeled and segmented (optional)

→ Add-Ins

06 - 1/4 cup pomegranate seeds
07 - 1/4 red onion, very thinly sliced
08 - 1/3 cup toasted pecans or walnuts, roughly chopped
09 - 1/4 cup crumbled feta cheese (optional)

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon fresh orange juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a large bowl, mix winter greens with thinly sliced radicchio.
02 - Layer citrus segments, pomegranate seeds, red onion, nuts, and optional feta cheese atop the greens.
03 - Whisk olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
04 - Drizzle dressing over the salad just before serving, then toss gently to combine.
05 - Serve immediately, garnished with extra pomegranate seeds or nuts if desired.

# Expert Advice:

01 -
  • It's proof that winter eating doesn't have to feel heavy or boring.
  • The whole thing comes together in fifteen minutes, no cooking required.
  • Citrus and greens are ridiculously good for you, and somehow taste like indulgence.
02 -
  • Don't skip the Dijon mustard in the dressing—it's the quiet thing that makes everything taste intentional instead of watery.
  • Segmenting citrus yourself tastes infinitely better than using pre-cut; you get all the juice and none of the oxidation.
  • If you prep components ahead, keep them separate and dress only when serving, or your greens will wilt and your nuts will get soggy.
03 -
  • Whisk the dressing in a jar with a tight lid, shake it hard, and you can make it ahead—it keeps for three days in the fridge.
  • Pat your greens dry after washing; any lingering water will dilute the dressing and make everything taste flat.

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