Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on Time
35 Mins
Total Time
35 Mins
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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

Sarai76's Review

February 08, 2014
I made this salad tonight with a couple of substitutions. At my local fruit market they did not have Escarole or Shallots, so got Spring Mix (Which is my standby salad base anyways.) And had Green Onions at home. I dislike Grapefruit, so substituted Pummelo instead. (Which turned out to be as tart as Grapefruit.) Also could not find Kosher salt so used sea salt. I felt that Pomegranate wouldn't mesh well with this mix so I used Cranberry raisins. I didn't have time to toast the Pistachios, so I just chopped, and put them in raw. Alltogether, this recipe went together really good. Though I think next time I will use less grapefruit and maybe include a more sweeter fruit. My only complaint about this recipe is that there was no clear designation as to what ingredients were supposed to be the dressing. And what did (through) pepper mean? I just added pepper to the salad before serving it.

kinz78's Review

December 12, 2012

PKcookin's Review

January 20, 2013
Very nice salad and I am not a pistachio fan.