Hearth Citrus Greens Salad

Discovering Hearth Citrus Greens was like stumbling upon sunshine in a bowl. I remember the first time I mixed those bright citrus segments with hearty greens, and the burst of freshness instantly lifted my mood on a grey day.

One evening, impromptu guests arrived and all I had were greens and a few fruits, but tossing this salad together turned the unexpected visit into a memorable feast.

Ingredients

• Baby kale or mixed hearty greens: Pick fresh with bright green leaves that feel crisp; they hold up beautifully against the juicy citrus without wilting.
• Orange and grapefruit segments: Use ripe fruits for the sweetest, juiciest results—peeling and segmenting carefully makes the salad look stunning.
• Pomegranate seeds (optional): They add tiny bursts of sweetness and a pop of color, perfect for festive occasions.
• Toasted walnuts or pecans: Toast them lightly to bring out oils and crunchiness, enhancing the salad’s depth.
• Crumbled goat cheese or feta: The tangy creaminess contrasts so well with the citrus; it’s worth finding a good quality cheese here.
• Vinaigrette ingredients: Freshly squeezed lemon and orange juice make a bright dressing; balancing the honey and mustard gives that perfect zing.

Instructions

Whisk the vinaigrette:

In a small bowl, combine olive oil, lemon and orange juices, honey, Dijon mustard, salt and pepper. Whisk until glossy and smooth—the aromas of citrus and mustard will fill your kitchen.

Prepare the salad base:

Arrange baby kale and spinach in a large bowl, feeling each leaf’s cool texture as you layer them.

Add the citrus and seeds:

Toss in the orange and grapefruit segments along with pomegranate seeds, their juice gently mingling with the leaves.

Top with nuts and cheese:

Sprinkle toasted walnuts and crumbled goat cheese across the top—watch the colors and textures come alive.

Dress and toss:

Drizzle the vinaigrette over the salad just before serving, then toss gently so every bite carries that bright, nutty flavor.

Serve immediately:

This salad shines best fresh, with crisp greens and vibrant flavors ready to brighten your table.

Save

This salad became more than just a meal—it was a celebration of unexpected moments when simplicity shines brightest, turning guests into friends with a bowl full of color and flavor.

Keeping It Fresh

Always prepare this salad just before serving. The greens can wilt and the citrus releases juice, so timing is everything to maintain that crisp texture and vibrant taste.

When You're Missing Something

If you don’t have pomegranate seeds, don’t worry, a handful of dried cranberries can add a similar tart sweetness and color pop, keeping the salad lively.

Serving Ideas That Clicked

This salad pairs beautifully with grilled chicken or fish for a light dinner. For a vegetarian meal, add chickpeas or quinoa to boost protein.

• Before guests leave, remind them how easily this can brighten any table.
• Don’t hesitate to swap nuts or cheese based on what you have handy—flexibility is key.
• Always keep extra vinaigrette ready to dress another salad or even a sandwich.

Save

Thanks for spending this time with me in the kitchen—may your Hearth Citrus Greens bring many sunny moments to your table.

Recipe FAQs

→ What greens work best in this dish?

Baby kale and spinach provide a hearty and tender base, but arugula or chard can be used as flavorful substitutes.

→ Can I omit the cheese for dietary needs?

Yes, omitting cheese creates a vegan-friendly version; a plant-based alternative may also be used for similar texture.

→ How should the vinaigrette be prepared?

Whisk together olive oil, lemon and orange juices, honey or maple syrup, Dijon mustard, salt, and pepper until well combined for a bright, balanced dressing.

→ Are there suggested pairings with this dish?

This salad pairs well with a crisp Sauvignon Blanc or a citrus-forward IPA, complementing its fresh flavors.

→ What nuts are recommended?

Toasted walnuts or pecans provide crunch and richness; toast them lightly to enhance flavor without overpowering the salad.