Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette Recipe

Introduction

This Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette is a refreshing and vibrant dish perfect for any season. The combination of tender massaged kale, sweet clementines, tart pomegranate, and crunchy pepitas creates a delightful balance of flavors and textures.

Ingredients

• 2 bunches of green kale (leaves cut off the stems & chopped into bite-sized pieces)
• 5-6 clementine or mandarin oranges, peeled & sectioned
• ⅓ cup pomegranate arils
• ¼ cup pepitas
• 1 lemon (for massaging the kale)
• Olive oil (for massaging the kale)
• 4 lemons, juiced
• ¼ cup olive oil (for vinaigrette)
• 2 tablespoons + 2 teaspoons honey
• Cracked black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 375°F and line a baking pan 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 completely.
2. Step 2: In a small bowl or jar, whisk together the lemon juice, honey, olive oil, and cracked black pepper to make the vinaigrette. Refrigerate while preparing the salad.
3. Step 3: Remove kale leaves from the stems and chop into bite-sized pieces. Place kale in a large bowl, drizzle with olive oil, and squeeze the juice of one lemon over it. Massage the kale with your hands for about 5 minutes until it softens and shrinks in size.
4. Step 4: Peel and section the clementines or mandarins. If the sections are large, cut them in half. Gather the pomegranate arils, ensuring they are de-seeded.
5. Step 5: Add the clementine sections and pomegranate arils to the massaged kale. Drizzle with your preferred amount of vinaigrette and toss the salad gently until everything is well coated.
6. Step 6: Divide the salad into individual bowls and sprinkle the toasted pepitas on top just before serving for a satisfying crunch.

Tips & Variations

• Try swapping pepitas with toasted walnuts or almonds for a different texture and flavor.
• For extra freshness, add some chopped fresh mint or basil leaves.
• To make the vinaigrette more tangy, add a splash of apple cider vinegar or white wine vinegar.
• If you prefer a sweeter salad, increase the honey in the vinaigrette by a teaspoon or two.

Storage

Store the salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Keep the pepitas toasted and add them just before serving to maintain their crunch. Gently toss the salad again before serving if it has sat for a while. The kale will hold up well but may become softer over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of citrus instead of clementines?

Yes, you can substitute clementines with mandarins, oranges, or even grapefruit. Just be mindful of the balance between sweetness and tartness to keep the salad flavorful.

Is massaging the kale really necessary?

Massaging kale helps break down its tough fibers, making the leaves softer and easier to digest. This step improves the texture and allows the dressing to penetrate better, resulting in a more enjoyable salad.

Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette Recipe

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★★★★★

4.7 from 77 reviews

This vibrant Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette combines nutrient-dense kale with sweet mandarin oranges and tart pomegranate arils, all tossed in a zesty honey-lemon dressing. Toasted pepitas add a delightful crunch, making this salad a refreshing, healthy, and flavorful dish perfect for a light lunch or side.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• 2 bunches of green kale (leaves cut off the stems & chopped into bite-sized pieces)
• 5–6 clementine/mandarin oranges, peeled & sectioned (sections halved if too large)
• ⅓ cup pomegranate arils
• ¼ cup pepitas
• 1 lemon (for massaging the kale)
• Olive oil (for massaging the kale)

Honey-Lemon Vinaigrette

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

Instructions

1. Toast the pepitas: Preheat the oven to 375°F (190°C) and line a baking pan with parchment paper. Spread the pepitas evenly on the pan and toast in the oven for 5-6 minutes until they release a nutty aroma and turn lightly golden. Remove and let cool completely.
2. Make the vinaigrette: In a small bowl or jar, whisk together the freshly squeezed lemon juice, honey, olive oil, and cracked black pepper. Store the dressing in the refrigerator while preparing the rest of the salad to allow flavors to meld.
3. Massage the kale: Remove kale leaves from stems and chop into bite-sized pieces. Place in a large bowl, add a splash of olive oil and squeeze 1 lemon over the leaves. Using your hands, massage the kale vigorously for about 5 minutes until the leaves soften and shrink in size. This process breaks down the tough fibers, making the kale easier to digest and more enjoyable to eat.
4. Prepare the fruit: Peel and section the clementine or mandarin oranges, halving the sections if they are too large for easier eating. Separate the pomegranate arils, removing seeds and membranes.
5. Toss the salad: Add the clementines and pomegranate arils to the bowl with the massaged kale. Drizzle your desired amount of the honey-lemon vinaigrette over the salad and toss gently until everything is evenly coated.
6. Serve: Spoon the salad into individual bowls and garnish each serving with the toasted pepitas right before serving to maintain their crunch.

Notes

• Massaging kale is essential to soften its texture and reduce bitterness for a more enjoyable salad.
• To seed pomegranates efficiently, roll the fruit firmly on a hard surface before cutting to loosen the arils.
• The vinaigrette can be made ahead and kept refrigerated for up to 3 days.
• Any winter citrus like blood oranges or regular oranges can be substituted for clementines.
• Toast pepitas carefully as they can burn quickly; watch closely during the last minute of toasting.
• This salad is best served fresh but can be refrigerated for up to 1 day; add pepitas just before serving to keep them crunchy.

Keywords: kale salad, citrus salad, pomegranate salad, healthy salad, honey lemon vinaigrette, winter salad, toasted pepitas