Description

This Winter Citrus Kale Pomegranate Salad is a refreshing and vibrant dish combining hearty kale with juicy citrus fruits, sweet pomegranate seeds, and crunchy toasted almonds. Dressed in a light citrus vinaigrette, it offers a perfect balance of flavors and textures, making it an ideal healthy salad for winter months.

Ingredients

Scale

Salad Base

8 cups curly kale, stems removed, leaves chopped
2 navel or blood oranges, peeled and sliced
1 grapefruit, peeled and segmented
1/2 cup pomegranate seeds
1/3 cup sliced almonds, toasted

Dressing

3 tablespoons extra-virgin olive oil (divided: 1 tablespoon for massaging kale, 2 tablespoons for dressing)
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon sea salt (plus a pinch for massaging kale)
Freshly ground black pepper, to taste

Instructions

Prepare the Kale Base: Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and a pinch of sea salt. Massage the kale with your hands for 2–3 minutes until the leaves become tender and develop a darker hue. This tenderizing process enhances the texture and flavor absorption.
Create the Dressing: In a small mixing bowl, whisk together the remaining 2 tablespoons olive oil, fresh lemon juice, fresh orange juice, honey or maple syrup, Dijon mustard, 1/4 teaspoon sea salt, and freshly ground black pepper until the mixture is well emulsified and smooth.
Assemble the Salad: 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 evenly coated with the dressing.
Garnish and Serve: Just before serving, sprinkle the toasted sliced almonds over the salad to maintain their crisp texture.
Final Adjustments: Taste the salad and adjust seasoning by adding more salt and pepper if necessary. Serve immediately to enjoy the freshest flavors and textures.

Notes

Massaging kale is essential to soften its tough texture and reduce bitterness, making it more palatable.
To toast almonds, heat them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until golden and fragrant.
Use fresh citrus juices for the best flavor; bottled juices may alter the salad’s brightness.
For a vegan option, use maple syrup instead of honey in the dressing.
This salad is best served immediately to preserve the crispness of the almonds and the freshness of the citrus.

Prep Time: 15 minutes
Cook Time: 5 minutes (for toasting almonds)
Category: Salad
Method: No-Cook
Cuisine: American

Keywords: winter salad, kale salad, citrus salad, pomegranate salad, healthy salad, vegetarian salad, holiday salad, massaged kale, toasted almonds