Description
A refreshing and vibrant winter salad featuring kale, citrus fruits, and pomegranate, topped with crispy almonds.
Ingredients
Scale
- 8 cups curly kale, stems removed, leaves chopped
- 2 navel or blood oranges, peeled and sliced
- 1 grapefruit, peeled and segmented
- 1/2 cup pomegranate seeds
- 1/3 cup sliced almonds, toasted
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the Kale Base: Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 2–3 minutes until the leaves are tender and have a darker hue.
- Create the Dressing: In a small mixing bowl, whisk together the remaining olive oil, lemon juice, orange juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well emulsified.
- Assemble the Salad: Add the sliced oranges, grapefruit segments, and pomegranate seeds to the massaged kale. Drizzle the prepared dressing over the ingredients and toss gently to combine.
- Garnish and Serve: Just before serving, sprinkle the toasted almonds over the salad.
- Final Adjustments: Taste the salad and adjust seasoning with additional salt and pepper if necessary. Serve immediately for optimal freshness.
Notes
- Feel free to substitute the citrus fruits with your favorites.
- The kale can be massaged ahead of time to save prep time.
- Leftovers can be stored in the fridge, but the salad is best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg