Description
This citrus pomegranate kale salad brings bold winter flavor to every table. Massaged kale meets juicy mandarin oranges, ruby pomegranate arils, and toasted pepitas. A bright honey-lemon vinaigrette ties everything together. Make it ahead and watch it disappear at any gathering.
Ingredients
-
- 2 bunches curly kale, stems removed and chopped
-
- 5–6 mandarin oranges, peeled and sectioned
-
- ⅓ cup pomegranate arils
-
- ¼ cup pepitas (pumpkin seeds)
-
- 1 lemon (for massaging kale)
-
- Splash of olive oil (for massaging)
-
- 4 lemons, juiced (for vinaigrette)
-
- ¼ cup olive oil (for vinaigrette)
-
- 2 tbsp plus 2 tsp honey
-
- Cracked black pepper to taste
Instructions
Preheat oven to 375°F and spread pepitas on parchment-lined baking sheet. Toast for 5-6 minutes until lightly golden and fragrant, watching carefully so they don’t burn. Let cool completely before adding to salad.
Whisk together 4 lemons’ juice, olive oil, honey, and generous cracked black pepper in small bowl until emulsified. Taste and adjust sweetness or tang as needed. Refrigerate while preparing salad.
Peel and section mandarin oranges, cutting larger sections in half if needed. Remove pomegranate arils by cutting fruit in half and tapping the back with a wooden spoon over bowl to release seeds.
Add mandarins and pomegranate arils to massaged kale. Drizzle desired amount of vinaigrette over top and toss gently until everything is lightly coated – don’t overdress or salad becomes soggy.
Transfer to serving bowl and top with toasted pepitas right before serving so they stay crunchy. Add extra pomegranate arils and orange sections on top for beautiful presentation.
Notes
Make this salad up to 2 days ahead. Store massaged kale, vinaigrette, and toppings in separate containers. Toss together right before serving.
Swap mandarin oranges for blood oranges or navel oranges depending on the season. Replace pomegranate arils with fresh blueberries when pomegranates are out of season. Add crumbled goat cheese for a creamy and tangy finishing touch.
Scale the vinaigrette easily: use 1 lemon + 1 tbsp olive oil + 2 tsp honey + black pepper per serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg