Citrus Salmon Salad

1. Preheat oven to 325°. In a small saucepan, combine broth and quinoa. (Add 1 teaspoon kosher salt if using water.) Bring to a boil; reduce heat. Cover and simmer until tender, 12 to 15 minutes. Fluff quinoa with a fork; set aside to cool.

2. Meanwhile, on a rimmed baking sheet, toss walnuts with 1 teaspoon olive oil and a dash salt; spread evenly. Bake until golden brown, checking frequently after 5 minutes. While nuts toast, rub salmon with 1 teaspoon olive oil and season with salt. Zest the orange over the salmon. Transfer nuts to a plate to cool; place salmon on the same baking sheet. Bake until fish flakes, 8 to 10 minutes. Let cool.

3. In a large bowl, combine chard, radicchio and endive. Using a paring knife, cut the peel and pith off the orange and grapefruit, then slice citrus into 1/4-inch rounds, poking out any seeds with the tip of the knife.

4. To assemble salad: On a platter or four plates, arrange greens, quinoa, citrus and flaked salmon. Add pomegranate arils (if using) and walnuts, breaking nuts into smaller pieces. Serve salad with Orange Vinaigrette.

Orange Vinaigrette

In a medium bowl, whisk together 1/2 cup fresh orange juice, 2 tablespoons red wine vinegar, 1 1/2 teaspoons pure maple syrup, 1 teaspoon fresh lemon juice, 1 teaspoon Dijon mustard and 1/2 teaspoon kosher salt. Drizzle in 1/4 cup extra-virgin olive oil, whisking continuously. Refrigerate until needed.