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Kale Citrus Salad with Pomegranate
Description
Bright and festive salad for your holiday table!
Ingredients
- 5 cups Kale, Julienned
- 2 Naval Oranges, Peel And Pith Removed
- 1 Large Pink Grapefruit, Peel And Pith Removed
- 1 Pomegranate, De-seeded
- FOR THE DRESSING:
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Flax Seed Oil (or Avocado Oil)
- ½ Tablespoons Maple Syrup
- 1 Tablespoon Apple Cider (or Juice)
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper, Freshly Ground
Preparation
1. To julienne kale, roll 3 or 4 leaves (at a time) into a tube and thinly cut crosswise. Place in large bowl.
2. Whisk ingredients for dressing and massage onto kale using fingers for 5 minutes. Set aside.
3. Prepare citrus: tear into segments and cut each segment into halves.
4. Toss citrus and pomegranate seeds with kale. Chill or serve.
This can be made 1 hour ahead of time. Just keep in the fridge until ready to serve.
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