Winter Citrus, Escarole, and Endive Salad

Photo: José Picayo; Styling: Philippa Brathwaite

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.

Yield: Serves 6 (serving size: about 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 159
  • Fat: 6.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 4.6g
  • Carbohydrate: 24.3g
  • Fiber: 9.7g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 220mg
  • Calcium: 164mg

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

Preparation

  1. 1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.
  2. 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.
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