Description

This Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette is a refreshing and vibrant dish that’s perfect for any occasion. With peak seasonal produce like fresh mandarins, pomegranate arils, and toasty pepitas, this salad is a wintertime standout. It’s festive enough for holiday gatherings yet simple and easy to make ahead for a delicious weeknight side dish. You’re going to love the bright flavors and textures in this citrus-infused kale salad!

Ingredients

For the 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 needed)
⅓ cup pomegranate arils
¼ cup pepitas
1 lemon (for massaging the kale)
Olive oil (for massaging the kale)

For the honey-lemon vinaigrette:

4 lemons, juiced
¼ cup olive oil*
2 Tbsp + 2 tsp honey
Cracked black pepper, to taste

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Instructions

Toast the pepitas. Preheat the oven to 375 degrees and toast the pepitas on a lined baking pan for 5-6 minutes until lightly golden and fragrant. Set aside to cool.
Make the vinaigrette. Whisk lemon juice, honey, olive oil, and black pepper together. Chill in the refrigerator.
Massage the kale. Remove stems, chop kale, massage with olive oil and lemon juice until softened.
Prepare remaining ingredients. Section clementines and deseed pomegranate.
Toss. Combine clementines, pomegranate arils, and kale. Drizzle with vinaigrette and toss.
Serve! Garnish with toasted pepitas before serving.

Notes

The ingredient amounts are suggestions; adjust to taste.
We recommend ‘Cuties’ or ‘Halos’ brand for clementines.
Use Extra Light Olive Oil for the vinaigrette.

Prep Time: 30 minutes
Cook Time: 5 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 14g
Sodium: 210mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg