5 from 1 vote
Winter Greens with Pomegranate Seeds and Olives | Letty's Kitchen
Winter Greens with Pomegranate Seeds and Olives
Prep Time
15 mins
Total Time
15 mins

Curly-leafed frisée lettuce with radicchio, fruity pomegranate seeds, salty olives, and toasted sunflower seeds, and a lemon caper vinaigrette makes a wonderful winter salad. Makes about 6 servings.

Course: Salad
Cuisine: Vegan, Vegetarian
Keyword: frisee lettuce, pomegranates, winter salad
Servings: 6 servings
Calories: 118 kcal
  • ½ cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • ½ teaspoon dried oregano
  • 1 tablespoon drained and rinsed capers, chopped
  • Scant ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups green salad mix
  • 3 cups frisée lettuce, torn in bite-size pieces
  • ½ cup or so pomegranate arils, from 1 pomegranate
  • 3 tablespoons chopped pitted olives (I used both green and dark olives)
  • 2 or 3 tablespoons toasted sunflower seeds (see note)
  1. Shake the orange and lemon juices, olive oil, oregano, capers, and salt and pepper together in small jar.
  2. Toss about half of the vinaigrette with the greens, pomegranate arils, and olives. You want to lightly coat the lettuce, but not so much that it drowns the frisée. If you think it needs it, toss with a little more vinaigrette. Sprinkle with the sunflower seeds and serve.
Recipe Notes

To toast sunflower seeds, stir them in a hot dry pan until the seeds are golden colored with roasted aroma.