Citrus Salmon Salad

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.

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.

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.

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.