Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
