Winter Citrus Kale Pomegranate Salad (Print View)

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.

# Expert Advice:

01 -
  • Ready in just 20 minutes with minimal prep
  • Packed with immune-boosting vitamin C from winter citrus
  • Makes eating healthy feel indulgent with bright flavors and varied textures
  • No cooking required perfect for busy weeknights
02 -
  • Massaging the kale is essential not optional for the best texture and flavor
  • This salad packs over 100% of your daily vitamin C needs per serving
  • The dressing can be made up to 3 days ahead and stored in the refrigerator
03 -
  • Always massage kale with a bit of oil and salt before adding other ingredients this transforms its texture from tough to silky and reduces bitterness.
  • For the brightest flavor, segment citrus over a bowl to catch all the precious juices, then add them to your dressing.
  • Toast nuts until they become fragrant and just barely golden this develops their flavor without risking bitterness from burning.
  • When in doubt, underdress the salad slightly you can always add more dressing, but you cant remove excess.

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