Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette Recipe
A refreshing and vibrant Citrus Pomegranate Kale Salad featuring tender massaged kale, sweet mandarin oranges, juicy pomegranate arils, and crunchy toasted pepitas, all dressed in a tangy honey-lemon vinaigrette. This salad balances bright citrus flavors with the earthiness of kale for a nutritious and light dish perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Kale Salad:
- 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)
For the 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 in an even layer on the pan. Toast them for 5-6 minutes until they develop a nutty aroma and turn lightly golden. Remove from oven and set aside to 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. Refrigerate the vinaigrette until ready to use.
- Massage the kale: Remove kale leaves from stems and chop into bite-sized pieces. Place kale in a large bowl, add a splash of olive oil, and squeeze 1 lemon over the leaves. Using your hands, massage the kale thoroughly for about 5 minutes until the leaves soften and shrink in size, making them easier to digest.
- Prepare the fruit: Peel and section the clementine or mandarin oranges. Optionally, cut the sections in half if they are too large. Remove the seeds from the pomegranate to get the arils ready.
- Toss the salad: Add the prepared clementines and pomegranate arils to the massaged kale. Drizzle with your desired amount of honey-lemon vinaigrette. Toss gently until the salad ingredients are evenly coated.
- Serve: Spoon the salad into individual serving bowls. Garnish each with the toasted pepitas for a delightful crunch, and serve immediately.
Notes
- Massaging the kale is essential to soften its texture and make it more palatable and digestible.
- Toast the pepitas carefully to avoid burning; they should be lightly golden and fragrant.
- The salad can be prepared ahead by making the vinaigrette and massaging the kale, but add the pepitas just before serving to maintain crunch.
- This salad is best served fresh, as the citrus can cause the kale to soften over time.
- Adjust honey in vinaigrette to taste, depending on the sweetness of the citrus.
Keywords: kale salad, citrus salad, pomegranate salad, honey lemon vinaigrette, healthy salad, winter salad, massaged kale
