Kale Citrus Salad
User Reviews
4.9
46 reviews
Excellent
Kale Citrus Salad
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A simple, 30-minute kale salad with sweet and tart fruits, pickled red onions, and a simple red wine vinaigrette! Crunchy, filling, fresh, and the perfect healthy light lunch or side salad.
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Ingredients
QUICK PICKLED ONIONS
- 1/4 red onion (thinly sliced)
- 1/3 cup red wine vinegar
- 1 Tbsp sugar
- 2 Tbsp water
SALAD
- 1 large bundle kale 1 large bundle yields ~4 cups // chopped, lacinto variety
- 1 grapfruit orange segmented // reserve any juice, alternative option
- 1 tart apple (cored and chopped)
- 1/4 cup pomegranate arils I used a mix of both, or dried cranberries
DRESSING
- 3 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- pinch sea salt
- pinch black pepper
- 1/2 Tbsp sweetener such as maple syrup or honey if not vegan, of choice
- 1/3 cup olive oil (plus more for massaging kale)
- 2 Tbsp orange juice (optional // to brighten the flavor)
TOPPINGS (optional)
- berries seasonal, spring and summer
- quinoa cooked
- hemp seeds for extra protein, or roasted nuts or sunflower seeds
Instructions
- Pickle onions by mixing red wine vinegar, water, and sugar in a small bowl and stirring to dissolve. Add sliced onions and let set in the fridge while prepping the rest of the salad. The liquid should cover the onion, so add a bit more vinegar and/or water if needed.
- Add kale to a large mixing bowl with 1-2 tsp olive oil (amount as original recipe is written // adjust if altering batch size) and squeeze over reserved grapefruit or orange juice. Use your fingers to massage the kale to break down the bitterness and stiffness.
- Next add apple, grapefruit or orange segments, and pomegranate or cranberries and set aside.
- Prepare dressing in a small mixing bowl by whisking vinegar, mustard, sweetener, and salt and pepper. Stream in olive oil while mixing, then taste and adjust seasonings as needed. I added a splash of orange juice to brighten up the flavors, but this is optional.
- Add pickled onions to the salad, as well as the dressing (or reserve it for serving), toss and serve. Leftovers keep up to a couple of days in the fridge, though best when fresh.
Notes
- * Find more tips for pickling onions at The Kitchn. * Nutrition information is a rough estimate calculated with dressing.
Nutrition Information
Show Details
Serving
1serving
Calories
239
(12%)
Carbohydrates
21g
(7%)
Protein
2.8g
(6%)
Fat
17g
(26%)
Saturated Fat
2.4g
(12%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
100mg
(4%)
Fiber
3g
(12%)
Sugar
11.7g
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 239 | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 2.8g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 2.4g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 100mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 11.7g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
46 reviews
Excellent
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