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

Total Time: 30

Servings:

Calories: 233kcal

Equipment

baking sheet
large bowl

Ingredients

Salad

¼ cup pepitas
2 bunches kale, stems removed
5 clementine oranges, peeled and sectioned
⅓ cup pomegranate seeds

Vinaigrette

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

Instructions

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.

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