Description
A refreshing and vibrant citrus pomegranate kale salad with a delightful honey-lemon vinaigrette. This salad is packed with nutrients and flavor, making it a perfect side dish or light meal.
Ingredients
Units
Scale
Kale Salad:
- 2 bunches of green kale (leaves cut off the stems & chopped into bite-sized pieces)
- 5–6 clementine/mandarin oranges, peeled & sectioned
- 1/3 cup pomegranate arils
- 1/4 cup pepitas
- 1 lemon (for massaging the kale)
- Olive oil (for massaging the kale)
Honey-Lemon Vinaigrette:
- 4 lemons, juiced
- 1/4 cup olive oil*
- 2 Tbsp + 2 tsp honey
- Cracked black pepper, to taste
Instructions
- Toast the pepitas: Preheat the oven to 375 degrees. Toast pepitas on a lined baking pan for 5-6 minutes until golden.
- Make the vinaigrette: Whisk lemon juice, honey, olive oil, and black pepper together. Refrigerate.
- Massage the kale: Remove stems, chop kale, massage with olive oil and lemon juice.
- Prepare ingredients: Peel and section clementines, de-seed pomegranate.
- Toss: Combine all ingredients in a bowl, drizzle vinaigrette, toss to coat.
- Serve: Divide into bowls, garnish with toasted pepitas before serving.
Notes
- The amounts listed are suggested; adjust to taste.
- Recommended brands for clementines: Cuties or Halos.
- Use Extra Light Olive Oil for the vinaigrette.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 16g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
