Citrus Pomegranate Salad with Honey-Lemon Vinaigrette

Citrus Pomegranate Salad with Honey-Lemon Vinaigrette

This salad is a celebration of winter bounty in California. Using in season citrus, kale, and pomegranates, this salad is crunchy and bright, perfect for a cool winter's night.
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Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Seasonal, Vegan, Vegetarian
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 233kcal


  • baking sheet
  • large bowl



  • ¼ cup pepitas
  • 2 bunches kale, stems removed
  • 5 clementine oranges, peeled and sectioned
  • cup pomegranate seeds


  • 3 lemons
  • 3 Tbsp honey
  • 2 Tbsp olive oil
  • 1 tsp kosher salt, plus more to taste
  • ground black pepper, to taste


  • Preheat the oven to 375° and line a baking sheet with parchment paper. Spread ¼ cup pepitas on the baking sheet and toast for 5-6 minutes. Allow to cool slightly before adding to the rest of the salad.
  • Remove the tough stems from 2 bunches of kale and tear the leaves into bite-sized pieces. Squeeze the juice of 1 lemon over the kale and mix in a large bowl. Let sit for 5-10 minutes, stirring once or twice to help soften the kale.
  • Peel and section 5 clementine oranges. Add to the kale along with ⅓ cup pomegranate seeds and the cooled toasted pepitas. Toss to combine.
  • For the vinaigrette, mix the juice of 2 lemons, 3 Tbsp honey, 1 tsp Kosher salt, and some black pepper in a medium bowl until the honey is dissolved. Slowly mix in 2 Tbsp olive oil. Poor vinaigrette over salad and toss. Season with more salt and pepper to taste.


Calories: 233kcal | Carbohydrates: 38g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 620mg | Potassium: 575mg | Fiber: 7g | Sugar: 26g | Vitamin A: 6512IU | Vitamin C: 150mg | Calcium: 218mg | Iron: 2mg