Blood Orange Kale Salad
User Reviews
5
Blood Orange Kale Salad
Description
This Blood Orange Kale Salad features a base of shredded Tuscan kale massaged with a portion of blood orange vinaigrette to reduce bitterness and soften the leaves. The vinaigrette is made by emulsifying fresh blood orange juice, red wine vinegar, garlic, Dijon mustard, salt, pepper, and olive oil. Topping the dressed kale are fresh blood orange segments, juicy pomegranate arils, roasted chopped pistachios, and shaved Parmesan cheese, contributing sweetness, crunch, and savory complexity.
The salad brings together tender yet chewy kale with bright citrus and nutty, creamy accents. It's suitable served on its own or as a complement to grilled or roasted dishes. Leftover vinaigrette keeps well refrigerated for a few days.
Ingredients
- 6 to 8 cups kale Tuscan, shredded
- salt kosher salt
- black pepper kosher salt
- 2 blood orange segmented
- ⅓ cup pistachios chopped, roasted
- 1/4 cup Parmesan Cheese shaved
- ¼ cup pomegranate arils
blood orange vinaigrette
- 3 tablespoons blood orange juice fresh squeezed
- 3 tablespoons red wine vinegar
- 2 garlic minced, cloves
- 1 teaspoon Dijon mustard
- salt kosher salt
- black pepper kosher salt
- ⅓ cup olive oil
Instructions
- Place the kale in a bowl and drizzle with 1 to 2 tablespoons of the dressing. Massage the kale for a minute so - this releases the bitterness and chew from the kale. Season with a pinch of salt and pepper. Toss well.
- Top with the oranges, pomegranate arils, pistachios and parmesan. Drizzle with more of the dressing. Serve!
blood orange vinaigrette
- Whisk together the juice, vinegar, garlic, dijon and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This stays great in the fridge for a few days!
User Reviews
Overall Rating
5
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