This bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It's a dramatic, holiday-worthy plate and a welcome course for vegetarians.
6 cups torn escarole
2 cups thinly sliced Belgian endive (about 2 heads)
1 cup thinly sliced radicchio
1 cup pink grapefruit sections
1 cup navel orange sections
3/4 cup blood orange sections
1/4 cup minced shallots
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar or champagne vinegar
1 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pomegranate arils
2 tablespoons pistachios, toasted
How to Make It
Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.
Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.