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–+ servings

Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American
Keyword Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette
Servings 4
Make this Citrus Pomegranate Kale Salad — a festive, nutrient-rich salad with kale, citrus, and honey-lemon vinaigrette. A perfect winter side dish or holiday salad bursting with color and flavor.

Ingredients

For the Kale Salad

  • 2 bunches green kale leaves removed from stems and chopped into bite-sized pieces
  • 5 –6 clementines or mandarin oranges peeled and sectioned (cut in half if large)
  • ⅓ cup pomegranate arils
  • ¼ cup pepitas pumpkin seeds
  • 1 lemon for massaging the kale
  • Drizzle of olive oil for massaging the kale

For the Honey-Lemon Vinaigrette

  • Juice of 4 lemons
  • ¼ cup extra light olive oil
  • 2 tablespoons + 2 teaspoons honey
  • Cracked black pepper to taste

Instructions

Toast the Pepitas

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Spread pepitas in a single layer and toast for 5–6 minutes, until golden and fragrant. Set aside to cool completely.

Make the Vinaigrette

  • In a small bowl or jar, whisk together lemon juice, olive oil, honey, and black pepper until smooth and emulsified. Store in the refrigerator while you prep the rest of the salad.

Massage the Kale

  • Place chopped kale leaves in a large bowl. Add a drizzle of olive oil and the juice of 1 lemon. Using clean hands, massage the kale for 3–5 minutes, until the leaves darken, shrink, and soften in texture.

Prepare the Citrus and Pomegranate

  • Peel and section the clementines or mandarins and remove any seeds. Cut sections in half if large. De-seed the pomegranate and set both aside.

Assemble the Salad

  • Add the citrus segments and pomegranate arils to the massaged kale. Drizzle your desired amount of honey-lemon vinaigrette over the top. Toss gently to coat.

Garnish and Serve

  • Top with toasted pepitas just before serving for added crunch. Serve immediately, or refrigerate for up to 1 hour before serving for a chilled version.

Notes

Best Kale Variety: Curly or Tuscan (lacinato) kale both work well. Tuscan kale offers a more tender bite.
Make It a Meal: Add grilled chicken, chickpeas, or quinoa for a heartier salad.
Add Creaminess: A sprinkle of feta, goat cheese, or avocado takes this salad to the next level.
Sweetness Balance: Adjust honey in the vinaigrette based on your lemons’ tartness.
Time Saver: Buy pre-chopped kale and pre-seeded pomegranate to cut prep time in half.