If you’re looking for a showstopping salad for your holiday table—or just something fresh and crunchy to tack on to a simple roast chicken dinner—stop scrolling! This moody-colored mix of cold-weather stalwarts, like radicchio, cabbage, red onion, and citrus, is equal parts juicy, fresh, and festive. Cara Cara, Valencia, or standard navel oranges will work in a pinch. Look for a smaller, more-tender head of cabbage for this salad, and don’t skip the massaging step—you want to retain some crunch, but not overwhelm with too much thick roughage.
Recipe information
Total Time
15 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Using a small knife, cut away peel and white pith from 1 medium grapefruit, then 1 blood orange; discard. Slice each crosswise into ¼"-thick rounds; set aside. Cut 1 large lemon and remaining 1 blood orange in half and squeeze juice into a measuring glass or small bowl. Whisk ½ cup extra-virgin olive oil, 2 Tbsp. Dijon mustard, 1 Tbsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into juice.
Step 2
Place ½ small head of red cabbage, cored, any thick ribs removed, cut into ½"-thick strips, in a large bowl; drizzle half of dressing over. Massage cabbage with your hands to coat and soften. Let sit at least 10 minutes and up to 1 hour.
Step 3
Add 1 large head of radicchio, halved, cored, cut into 1½"-thick strips, ½ small red onion, thinly sliced, and reserved citrus to cabbage; drizzle in remaining dressing and toss to coat. Transfer salad to a platter and top with pomegranate seeds; season with freshly ground pepper.
Recipe notes
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