Description
Fresh kale gets a full massage with lemon and olive oil, then meets juicy mandarin segments, ruby pomegranate arils, and crunchy toasted pepitas — all tossed in a bright honey-lemon vinaigrette.
Ingredients
For the Salad:
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- Green curly kale (2 bunches): The star of the show! Look for fresh, vibrant green leaves
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- Mandarin oranges or clementines (5-6): Sweet citrus segments add brightness and natural sweetness
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- Pomegranate arils (⅓ cup): Ruby-red seeds that pop with tart-sweet flavor
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- Pepitas (¼ cup): Hulled pumpkin seeds that toast up beautifully for crunch
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- Fresh lemon (1): For massaging the kale to make it tender
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- Olive oil: A splash for massaging the kale
For the Honey-Lemon Vinaigrette:
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- Fresh lemon juice (from 4 lemons): Provides tangy brightness
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- Honey (2 tablespoons + 2 teaspoons): Balances the acidity with natural sweetness
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- Olive oil (¼ cup): Use a mild-tasting variety so it doesn’t overpower
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- Cracked black pepper: Adds warmth and depth to the dressing
Instructions
Preheat oven to 375°F and line a baking sheet with parchment paper. Spread pepitas in a single layer and toast for 5–6 minutes until lightly golden and fragrant. Let cool completely.
Whisk lemon juice, honey, olive oil, and cracked black pepper until smooth and slightly cloudy. Chill until ready to use.
Remove stems and chop kale. Drizzle with olive oil and lemon juice, then massage with your hands for about 5 minutes until tender and darker green.
Peel and segment mandarins. Remove pomegranate arils (or use pre-packaged). Keep fruit at room temperature.
Add fruit to the kale. Drizzle with dressing (start with half), then toss until evenly coated.
Top with toasted pepitas just before serving to keep them crunchy. Garnish with extra fruit if desired.
Notes
Make the vinaigrette up to 3 days ahead and store in the fridge.
Swap pomegranate arils for dried cranberries when pomegranates are out of season.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American