Do you massage your kale? That’s the key to a lasting relationship with this superfood when eaten raw in a salad. When you massage kale, you’re breaking it down so it’s easier to eat and digest. Pinch and squeeze the kale with your hands and fingers for several minutes. Once it’s tender and soft, add your other ingredients and enjoy.
This bright, citrusy massaged kale salad calls for juicy mandarin slices, tart pomegranate arils, salty feta cheese, pine nuts and just enough red onion for a tiny bit of spicy. Seal this glorious deal with a dressing made sweet with honey and orange juice, and tangy from white wine vinegar and basil. Just remember that separation is natural with homemade dressings, so give it a quick shake or whisking before serving. Then, chew slowly, breathe deeply and savor this masterpiece of flavor.
Kale Citrus-Pomegranate Salad with Basil Vinaigrette
Ingredients
Dressing
- 1 Tbsp. honey
- 2 Tbsp. 100% pure orange juice
- ½ cup light-tasting olive oil or avocado oil
- ¼ cup white wine vinegar
- ⅛ tsp. salt
- 3 fresh basil leaves
Salad
- 5 oz. about 1 bunch green kale
- ½ cup canned mandarin oranges in 100% juice drained and dried
- ¼ cup fresh pomegranate arils
- ¼ cup pine nuts
- ¼ cup feta cheese
- ¼ red onion sliced thinly
- Ground black pepper optional
Instructions
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In blender, combine dressing ingredients. Blend on high until incorporated and basil is completely blended. (Note: Alternately, you can finely mince basil and combine all dressing ingredients in jar with lid; shake to combine.) Refrigerate dressing for 30 minutes or longer before serving.
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Remove kale stems. Tear or use kitchen scissors to cut leaves into bite-size pieces.
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In large salad or mixing bowl, massage kale about 3 minutes until tender and dark green in color. Add remaining salad ingredients (except dressing) and toss to combine.
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Divide into three portions and top with dressing and pepper, if desired.
Recipe Notes
All hail kale! Get the ingredients to make this flavorful salad.
