Freshness, balance and winter elegance on the table
Some salads simply accompany a meal, while others elevate it. This green salad with citrus fruits, pomegranate and walnuts clearly belongs to the latter category. Bright, refreshing and full of contrasts, it balances the sweetness of seasonal fruit, the freshness of leafy greens and the crunch of nuts in a way that feels both light and satisfying.
It’s a recipe that works equally well for everyday lunches and festive tables, especially during the winter months when citrus fruits are at their peak.
Ingredients (serves 3–4)
For the salad:
Mixed green leaves (such as rocket, spinach, lettuce or radicchio)
Orange, peeled and cut into segments
Mandarins, sliced
Pomegranate seeds
Walnuts or hazelnuts, roughly chopped
Mild white cheese (such as fresh curd or a soft cheese cut into cubes)
For the dressing:
Extra virgin olive oil
Freshly squeezed orange juice
White balsamic vinegar
A small amount of honey
Salt
Freshly ground black pepper
Method
Start by preparing the dressing. In a small bowl, whisk together the olive oil, orange juice, vinegar and honey until smooth and lightly emulsified. Season gently with salt and pepper and adjust to taste.
Arrange the green leaves loosely in a large salad bowl. Add the orange segments, mandarin slices and pomegranate seeds, distributing them evenly across the greens. Sprinkle over the nuts and toss gently, taking care not to bruise the leaves.
Drizzle with the dressing just before serving and finish by adding the cheese on top so it keeps its shape and texture.
Tips for best results
Remove all the white pith from the citrus fruits to keep the flavour clean and refined.
Lightly toast the walnuts in a dry pan for extra aroma and crunch.
The dressing can be prepared in advance and kept refrigerated until needed.
When to serve it
This salad pairs beautifully with roasted meats, poultry or fish, but also stands confidently on its own as a light meal. It’s ideal for festive gatherings, elegant brunches or a refined lunch at home.
At XIC Magazine, we value recipes that combine simplicity, seasonality and visual appeal — and this winter salad captures all three effortlessly.
