Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette Recipe
This vibrant Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette is a refreshing and nutritious wintertime dish. Featuring tender massaged kale, sweet mandarin oranges, juicy pomegranate arils, and crunchy toasted pepitas, it’s bursting with flavor and texture. The honey-lemon vinaigrette ties all the ingredients together with a perfect balance of tangy and sweet. Ideal for holiday gatherings or as a healthy weeknight side, this salad is easy to prepare and can be made ahead.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Kale Salad
- 2 bunches of green kale (leaves cut off the stems and chopped into bite-sized pieces)
- 5–6 clementine/mandarin oranges, peeled and sectioned (sections halved if 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 extra light olive oil
- 2 tablespoons + 2 teaspoons 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 them in the oven for 5-6 minutes until lightly golden and fragrant. Remove from oven and allow to cool completely.
- Make the vinaigrette: In a small bowl or jar, whisk together the lemon juice, honey, extra light olive oil, and cracked black pepper. Refrigerate the vinaigrette while preparing the salad.
- 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 the lemon over the leaves. Massage the kale with your hands for about 5 minutes until the leaves soften and shrink in size, making them easier to eat and digest.
- Prepare the fruit: Peel and section the clementines or mandarins, cutting sections in half if they are large. Remove arils from the pomegranate.
- Toss the salad: Add the clementine sections and pomegranate arils to the bowl with the massaged kale. Drizzle the honey-lemon vinaigrette over the ingredients and toss until everything is evenly coated.
- Serve: Divide the salad into individual bowls and garnish each serving with the toasted pepitas right before serving for added crunch and flavor.
Notes
- The ingredient amounts provided are suggestions; feel free to adjust to your personal taste preferences.
- For mandarins/clementines, brands like “Cuties” or “Halos” work well because of their sweetness and ease of peeling.
- Use extra light olive oil for the vinaigrette for a mild flavor that doesn’t overpower the citrus and honey.
- To make more or less vinaigrette, follow this simple ratio: 1 lemon juiced + 2 tsp honey + 1 tbsp olive oil + cracked black pepper.
