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Winter Citrus, Escarole, and Endive Salad

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 35 mins
Total time 35 mins
Yield Serves 6 (serving size: about 1 1/4 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 159
  • fat 6.3 g
  • satfat 0.9 g
  • monofat 3.9 g
  • polyfat 1.1 g
  • protein 4.6 g
  • carbohydrate 24.3 g
  • fiber 9.7 g
  • cholesterol 0.0 mg
  • iron 2.5 mg
  • sodium 220 mg
  • calcium 164 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.

  2. 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.