Kale tossed with citrus, pomegranate, and almonds for a bright, refreshing winter salad highlight.
# Components:
→ Greens
01 - 8 cups curly kale, stems removed, leaves chopped
→ Citrus
02 - 2 navel or blood oranges, peeled and sliced
03 - 1 grapefruit, peeled and segmented
→ Fruit & Nuts
04 - 1/2 cup pomegranate seeds
05 - 1/3 cup sliced almonds, toasted
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon fresh orange juice
09 - 1 teaspoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/4 teaspoon sea salt
12 - Freshly ground black pepper, to taste
# Directions:
01 - Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 2–3 minutes until the leaves are tender and have a darker hue. This process breaks down the tough cellular structure, enhancing texture and flavor absorption.
02 - In a small mixing bowl, whisk together the remaining olive oil, lemon juice, orange juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well emulsified. This technique ensures all flavors are evenly distributed.
03 - Add the sliced oranges, grapefruit segments, and pomegranate seeds to the massaged kale. Drizzle the prepared dressing over the ingredients and toss gently to combine, ensuring all components are lightly coated.
04 - Just before serving, sprinkle the toasted almonds over the salad. This step preserves the almonds' crisp texture.
05 - Taste the salad and adjust seasoning with additional salt and pepper if necessary. Serve immediately for optimal freshness.
