Kale Citrus-Pomegranate Salad with Basil Vinaigrette
Dressing
- 1 Tbsp. honey
- 2 Tbsp. 100% pure orange juice
- ½ cup light-tasting olive oil or avocado oil
- ¼ cup white wine vinegar
- ? 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)
- 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.
- Remove kale stems. Tear or use kitchen scissors to cut leaves into bite-size pieces.
- 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.
- Divide into three portions and top with dressing and pepper, if desired.
All hail kale! Get the ingredients to make this flavorful salad.
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