Ingredients
Kale Salad
- 2 bunches of green kale (leaves cut off the stems & chopped into bite-sized pieces)
- 5-6 clementine/mandarin oranges, peeled & sectioned (cut sections in half if large)
- ⅓ cup pomegranate arils
- ¼ cup pepitas
- 1 lemon (for massaging the kale)
- Olive oil (for massaging the kale)
Honey-Lemon Vinaigrette
- 4 lemons, juiced
- ¼ cup olive oil
- 2 Tbsp + 2 tsp honey
- Cracked black pepper, to taste
Instructions
- Toast the pepitas: Preheat the oven to 375 degrees F and line a baking pan with parchment paper. Spread the pepitas in an even layer and toast for 5-6 minutes until they have a nutty aroma and are lightly golden. Remove and let cool completely.
- Make the vinaigrette: In a small bowl or jar, whisk together the lemon juice, honey, olive oil, and cracked black pepper. Store in the refrigerator while preparing the salad.
- Massage the kale: Remove the kale leaves from stems and chop into bite-size pieces. Place in a large bowl, drizzle with olive oil and the juice of 1 lemon. Use your hands to vigorously massage the kale for about 5 minutes until the leaves soften and shrink.
- Prepare the produce: Peel and section the clementines/mandarins, cutting sections in half if needed. De-seed the pomegranate to get the arils ready.
- Toss the salad: Add the clementine sections and pomegranate arils to the massaged kale. Drizzle with your desired amount of honey-lemon vinaigrette and toss until evenly coated.
- Serve: Spoon the salad into individual bowls and garnish each serving with the toasted pepitas just before serving for a crunchy finish.
Notes
- Massaging the kale is essential for a tender texture and easier digestion.
- Toast pepitas carefully as they can burn quickly; watch closely after 4 minutes.
- The vinaigrette can be made ahead and refrigerated for up to 3 days.
- Substitute pepitas with toasted walnuts or almonds for different nutty flavors.
- Use fresh, ripe clementines or mandarins for the best citrus flavor and sweetness.
- This salad is best eaten fresh but can be stored in the fridge for up to 1 day; add pepitas just before serving to preserve crunch.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Massaging, Toasting, Tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 180
- Sugar: 14g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
