Douglas Merriam; Jan Gautro
8 servings (serving size: about 1 2/3 cups salad and about 1 tablespoon dressing)

This salad (ehn-sah-LAH-dah de NO-chay BWAY-nah) provides a cooling contrast to other spicy flavors at the holiday table.

How to Make It

Step 1

Peel and section oranges and grapefruit over a large bowl, reserving juice; add sections to juice. Add jicama and radishes to orange mixture; toss gently. Cover and chill 30 minutes.

Step 2

Combine rind and next 6 ingredients (through salt) in a small bowl, stirring until smooth. Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.

Step 3

Wine note: Sparkling wine deserves a place at every holiday table, both for its celebratory allure and compatibility with many foods. When celebrating Santa Fe style, look for Gruet Brut NV ($14) from New Mexico. Made in the manner of true Champagne, it has lemony acidity that stands up to the acid of the yogurt dressing, while crisp grapefruit flavors echo the salad's citrus elements. --Jeffery Lindenmuth

You May Like

Ratings & Reviews

bandmom's Review

January 08, 2015
We love this salad! I took it to a pot luck, and one of the guests said it was "off the chain!"

EllenDeller's Review

March 06, 2013
One of the most delicious salads I've ever eaten. The flavors just sparkle! I made exactly as written except to use some nappa cabbage as well as romaine. I also saved time by using a refrigerated peeled grapefruit-orange mixture from the fruit and veg section of the grocery store. I seeded the pomegranate the day before using the following method: fill a bowl with cold water, cut the pom. in half, then do the seeding in the water. The bitter pith rises to the top, and can be removed with your hands, while the seeds can be scooped up and put in a strainer, then gently rinsed. No red fingers, no juice stains, all easy! I served this with the equally delicious red chile enchiladas and roasted zucchini.

Lesley227's Review

October 24, 2012
This salad is great. I served it with chicken enchiladas. It's very colorful and crunchy and festive. It would be good as a main dish salad with some shredded chicken, especially if the chicken has some mojo spice to it.

JJ1916ohio's Review

January 20, 2012
This was horrible. I had such high hopes for it since I love all of the ingredients but it all just combined to be horribly bad. Neither my husband nor I could eat it and we ended up throwing it out

baxter20's Review

January 11, 2012
The salad itself was good however I thought the dressing was lacking something & definately too runny.

aprildakota's Review

January 13, 2011
Oh, how I love this salad! We only make it during the Christmas holidays (and have done so ever since first seeing the recipe in CL 3 seasons ago) and every single person who tastes this is instantly in love as well. This year, we couldn't find decent jicama anywhere, so we subbed in some chayote squash. Still delicious, but not quite the same.

KKirby's Review

December 24, 2010
We have had this salad several times for Christmas holidays over the past few years and each time thought it was colorful and delicious. Takes a lot of prep, but typically there are lots of "extra hands" in the kitchen during the holiday season, so makes it easier. Great salad!