Description
A cozy and refreshing salad featuring seasonal citrus, pomegranate seeds, and tender kale, perfect for fall and winter gatherings.
Ingredients
- 6 cups chopped curly kale, stems removed (about 8–10 oz)
- 1 cup pomegranate arils (seeds)
- 2 oranges, segmented and juice reserved
- 1 grapefruit, segmented (optional)
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/3 cup crumbled feta or goat cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange juice (from the segmented oranges)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional: thinly sliced red onion or shallot
Instructions
- Prep the kale: Rinse the kale leaves, pat dry, and remove tough stems. Stack leaves, roll, and slice into ribbons.
- Massage the kale: In a large bowl, add a pinch of salt and 1 teaspoon of olive oil to the chopped kale, then massage with your hands for 2–3 minutes until the leaves soften and darken.
- Make the vinaigrette: In a small bowl, whisk together the remaining olive oil, lemon juice, reserved orange juice, honey, Dijon mustard, and a pinch of salt and pepper until emulsified.
- Segment the citrus: Working over a bowl to catch juices, slice the peel and pith from the oranges and grapefruit and cut between the membranes to release clean segments.
- Assemble the salad: Toss the massaged kale with most of the vinaigrette (reserve a little for serving), then fold in pomegranate arils, citrus segments, nuts, and crumbled cheese. Taste and add more dressing if desired.
- Serve: Transfer to a serving platter, sprinkle with extra pomegranate arils and nuts for sparkle, and serve immediately or let flavors mingle for 15–30 minutes.
Notes
Massage the kale to reduce bitterness. Adjust flavors with honey or lemon as needed. Toast nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American