Citrus Pomegranate Kale Salad (Print-Friendly Recipe)
Bright kale salad with mandarin, pomegranate, toasted pepitas, and a tangy honey-lemon dressing.
# Ingredients List:
→ Salad
01 -
2 bunches green kale, stems removed and chopped into bite-sized pieces
02 -
5 to 6 clementines or mandarins, peeled and sectioned (sections halved if large)
03 -
⅓ cup pomegranate arils
04 -
¼ cup pepitas
05 -
1 lemon, juice reserved for massaging kale
06 -
Olive oil, for massaging kale (approximately 1 tablespoon)
→ Honey-Lemon Vinaigrette
07 -
4 lemons, juiced (about ¼ cup fresh juice)
08 -
¼ cup extra light olive oil
09 -
2 tablespoons plus 2 teaspoons honey
10 -
Cracked black pepper, to taste
# How to Make It:
01 -
Preheat oven to 375°F. Spread pepitas in an even layer on a parchment-lined baking sheet. Toast for 5 to 6 minutes until fragrant and lightly golden. Remove and cool completely.
02 -
Whisk lemon juice, honey, olive oil, and cracked black pepper in a small bowl or jar until emulsified. Refrigerate until ready to use.
03 -
Place chopped kale in a large bowl. Drizzle with olive oil and squeeze juice from one lemon over leaves. Using hands, massage kale vigorously for about 5 minutes until leaves soften and shrink.
04 -
Peel and section clementines or mandarins, halving sections if large. Extract pomegranate arils, removing seeds.
05 -
Add citrus segments and pomegranate arils to the massaged kale. Drizzle desired amount of vinaigrette over salad and toss gently but thoroughly to coat evenly.
06 -
Portion salad into individual bowls and garnish with toasted pepitas just before serving.
# Extra Information:
01 -
Massaging kale breaks down its tough fibers, making it tender and easier to digest.
02 -
Extra light olive oil is recommended for a delicate vinaigrette flavor.
03 -
Adjust ingredient quantities to suit personal taste preferences.