Citrus Pomegranate Kale Salad (Print-Friendly Version)
Bright kale with mandarins, pomegranate, toasted pepitas and honey-lemon vinaigrette for a fresh seasonal side.
# Ingredients You’ll Need:
→ Salad
01 -
2 bunches green kale, leaves stripped from stems and chopped into bite-sized pieces
02 -
5-6 mandarin oranges, peeled and sectioned (sections halved if large)
03 -
1/3 cup pomegranate arils
04 -
1/4 cup pepitas
05 -
1 lemon, for massaging kale
06 -
Olive oil, for massaging kale
→ Honey-Lemon Vinaigrette
07 -
4 lemons, juiced
08 -
1/4 cup extra light olive oil
09 -
2 tablespoons plus 2 teaspoons honey
10 -
Cracked black pepper, to taste
# How to Make It:
01 -
Preheat oven to 375°F. Line a baking sheet with parchment paper and spread pepitas in a single layer. Toast for 5-6 minutes until lightly golden and fragrant. Remove and let cool completely.
02 -
In a small bowl or jar, whisk together lemon juice, honey, olive oil, and cracked black pepper. Refrigerate until ready to use.
03 -
Place chopped kale in a large bowl. Drizzle with olive oil and squeeze juice of 1 lemon over leaves. Massage vigorously with hands for about 5 minutes until leaves soften and shrink.
04 -
Peel and section mandarin oranges, halving sections if large. Seed pomegranate and collect arils.
05 -
Add mandarin sections and pomegranate arils to the massaged kale. Drizzle desired amount of vinaigrette over and toss gently until evenly coated.
06 -
Portion salad into bowls and garnish each serving with toasted pepitas just before serving.
# Extra Tips:
01 -
Massage kale thoroughly to break down tough fibers and improve digestibility.
02 -
Use extra light olive oil for a milder vinaigrette flavor.
03 -
Adjust vinaigrette quantities proportionally for desired salad volume.