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Citrus Pomegranate Kale Salad with Honey Lemon Vinaigrette

A bright and fresh salad featuring kale, clementines, pomegranate, and a light honey lemon vinaigrette, perfect for any meal or gathering.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 bunch curly green kale
  • 4 pieces clementines or mandarin oranges
  • 1/2 cup pomegranate arils
  • 1/3 cup pepitas Toasted
  • 5 pieces fresh lemons (1 for kale, 4 for vinaigrette)
Vinaigrette Ingredients
  • 1/4 cup olive oil (plus extra for massaging kale)
  • 2 tablespoons honey
  • Freshly cracked black pepper

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Toast pepitas on a parchment-lined baking sheet for 5–6 minutes until golden and fragrant. Cool completely.
  2. In a small bowl or jar, whisk juice from 4 lemons, honey, 1/4 cup olive oil, and several cracks of black pepper. Chill until ready to use.
  3. Strip kale leaves from stems and chop into bite-sized pieces. Add to a large bowl with a splash of olive oil and juice from 1 lemon. Massage for 5 minutes until tender.
  4. Peel clementines and separate into segments. Halve larger pieces. Remove arils from pomegranate (or use pre-packaged).
Assembly
  1. Add clementines and pomegranate to kale. Drizzle with desired amount of vinaigrette and toss to coat evenly.
  2. Top with toasted pepitas just before serving for maximum crunch.

Notes

Store salad components separately for best texture. Dressed kale lasts for 2 days in the fridge; keep other components in their own containers. This salad can be enhanced with feta, quinoa, or dairy-free options as desired.