Description
Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette is a fresh, vibrant winter salad made with tender massaged kale, sweet mandarins, juicy pomegranate arils, and toasted pepitas tossed in a bright honey-lemon dressing. Perfect for holidays or an easy weeknight side dish.
Ingredients
For the kale salad:
- 2 bunches green kale, stems removed and chopped into bite-sized pieces
- 5–6 clementine or mandarin oranges, peeled and sectioned
- 1/3 cup pomegranate arils
- 1/4 cup pepitas
- 1 lemon, for massaging the kale
- Olive oil, for massaging the kale
For the honey-lemon vinaigrette:
- 4 lemons, juiced
- 1/4 cup extra light olive oil
- 2 tablespoons + 2 teaspoons honey
- Cracked black pepper, to taste
Instructions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the pepitas in an even layer and toast for 5–6 minutes until lightly golden and fragrant. Set aside to cool.
2. In a small bowl or jar, whisk together the lemon juice, honey, olive oil, and cracked black pepper until well combined. Refrigerate while preparing the salad.
3. Remove the kale leaves from the stems and chop into bite-sized pieces. Place the kale in a large bowl.
4. Drizzle a small amount of olive oil over the kale and squeeze the juice of 1 lemon on top. Massage the kale with your hands for about 5 minutes until the leaves soften and reduce in volume.
5. Peel and section the clementines or mandarins. If the segments are large, cut them in half. Remove arils from the pomegranate if needed.
6. Add the clementines and pomegranate arils to the bowl with the kale. Drizzle the desired amount of honey-lemon vinaigrette over the salad.
7. Toss well until everything is evenly coated.
8. Transfer to serving bowls and garnish with toasted pepitas just before serving.
Notes
Ingredient amounts for the salad can be adjusted to personal preference.
Brands like Cuties or Halos work well for sweet, easy-to-peel mandarins.
Extra light olive oil is recommended for a milder vinaigrette flavor.
To adjust vinaigrette quantity, use this ratio: 1 lemon juiced + 2 teaspoons honey + 1 tablespoon olive oil + cracked black pepper.
This salad can be made ahead; store dressing separately and toss before serving for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg