Name: Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: American
Ingredients: 2 bunches of green kale (leaves cut off the stems & chopped into bite-sized pieces); 5-6 clementine/mandarin oranges, peeled & sectioned (cut sections in half if too large); 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; 2 Tbsp + 2 tsp honey; Cracked black pepper, to taste

Introduction

This Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette is a refreshing and vibrant dish perfect for a light lunch or a colorful side. Combining tender massaged kale, sweet clementines, juicy pomegranate arils, and crunchy toasted pepitas creates a delightful balance of flavors and textures.

A large wooden bowl holds a fresh salad with three visible layers: a base of dark green, textured kale leaves, a middle layer of bright orange mandarin segments spread evenly, and a top layer scattered with shiny, ruby red pomegranate seeds and pale green pumpkin seeds, adding a mix of smooth and crunchy textures. The salad is on a white marbled surface, near a jar of honey and slices of lemon, with a partially opened pomegranate in the background. A silver spoon rests inside the bowl, ready for serving. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 bunches of green kale (leaves cut off the stems & chopped into bite-sized pieces)

5-6 clementine/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 (for the vinaigrette)

¼ cup olive oil (for the vinaigrette)

2 tablespoons + 2 teaspoons honey

Cracked black pepper, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking pan with parchment paper. Spread the pepitas in an even layer on the pan and toast for 5-6 minutes until they are lightly golden and smell nutty. Remove and set aside to cool completely.

Step 2: In a small bowl or jar, whisk together the lemon juice, honey, olive oil, and cracked black pepper to make the honey-lemon vinaigrette. Refrigerate while preparing the salad.

Step 3: Remove the kale leaves from the stems and chop into bite-sized pieces. Place the kale in a large bowl.

Step 4: Add a splash of olive oil and squeeze one lemon over the kale. Massage the leaves with your hands for about 5 minutes until they soften and shrink in size, breaking down the sturdy fibers for easier digestion.

Step 5: Peel and section the clementines. If the sections are large, cut them in half. Add the clementines and pomegranate arils to the kale bowl.

Step 6: Drizzle the desired amount of honey-lemon vinaigrette over the salad and toss gently until everything is evenly coated.

Step 7: Serve the salad in individual bowls and garnish with the toasted pepitas just before serving for a crunchy finish.

Tips & Variations

Try substituting pepitas with toasted walnuts or almonds for a different crunch and flavor.

For extra sweetness, add a handful of dried cranberries or diced apples.

If fresh pomegranate arils are not available, use frozen ones that have been thawed.

Massage the kale thoroughly to soften its texture and reduce bitterness, making it more enjoyable to eat.

FAQs

Can I use other greens instead of kale?

Yes, you can substitute kale with spinach or mixed salad greens if you prefer a milder taste and softer texture.

How do I remove pomegranate arils easily?

To remove pomegranate arils quickly, score the fruit, break it apart under water, and gently separate the arils from the pith to avoid mess and stains.