Description
A bright, refreshing salad made with tender massaged kale, juicy citrus segments, and sweet pomegranate arils, tossed in a light lemon honey dressing for a vibrant, nourishing dish that is quick to prepare and full of texture and flavor.
Ingredients
- Fresh kale: 6 packed cups, stems removed and finely chopped
- Pomegranate arils: 1 cup
- Orange: 1 large, peeled and segmented
- Mandarin segments: 1 cup, fresh or drained if canned
- Red onion: 2 tablespoons, finely sliced
- Extra virgin olive oil: 3 tablespoons
- Fresh lemon juice: 2 tablespoons
- Honey: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Salt: 0.5 teaspoon
- Black pepper: 0.25 teaspoon
- Toasted almonds: 0.33 cup, chopped
Instructions
- Place the chopped kale in a large mixing bowl, drizzle with 1 tablespoon of olive oil, and massage gently for 1 to 2 minutes until the leaves soften and turn a deeper green.
- In a small bowl, whisk together the remaining olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
- Add the orange segments, mandarin segments, and pomegranate arils to the bowl with the kale.
- Scatter the sliced red onion evenly over the salad.
- Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
- Sprinkle the toasted almonds on top just before serving for added crunch.
Notes
- Massage the kale thoroughly to reduce bitterness and improve texture.
- Add the almonds right before serving to keep them crisp.
- Taste and adjust lemon juice or honey to balance acidity and sweetness.
- This salad can be chilled for 10 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: citrus kale salad, pomegranate salad, healthy kale salad, vegan salad, winter salad, fresh citrus salad