Description
A vibrant and refreshing kale salad bursting with sweet citrus, juicy pomegranate, and a naturally sweet honey lemon vinaigrette. Perfect for gatherings, meal prep, or a nourishing everyday meal.
Ingredients
6 cups curly kale, stems removed and chopped
2 medium oranges, peeled and segmented
1 grapefruit, peeled and segmented
1 cup pomegranate arils
1/3 cup thinly sliced red onion
1/2 cup toasted sliced almonds
1/3 cup crumbled feta cheese (optional)
1 tablespoon olive oil
For the Honey Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Remove kale stems and chop leaves. Place in a large bowl and massage with 1 tablespoon olive oil for 2–3 minutes until tender.
Peel and segment the oranges and grapefruit, removing excess pith.
In a small bowl, whisk together lemon juice, lemon zest, olive oil, honey, Dijon mustard, sea salt, and black pepper until smooth.
Add citrus segments, pomegranate arils, red onion, and toasted almonds to the kale.
Pour dressing over the salad and toss gently to combine.
Sprinkle with feta cheese if desired and serve immediately.
Notes
Massage the kale thoroughly to soften texture and improve flavor.
Toast almonds in a dry skillet for 3–4 minutes for enhanced crunch.
For a vegan option, replace honey with 2 tablespoons maple syrup and omit feta.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes