Blood Orange Kale Salad
This blood orange kale salad is the perfect savory, nutty salad to make during the winter months. Vibrant blood orange pairs with pistachio and pomegranate to bring a lovely salad that works with soups, sandwiches and more.
Ingredients
- 6 to 8 cups shredded tuscan kale
- kosher salt and pepper
- 2 blood oranges, segmented
- ⅓ cup chopped roasted pistachios
- 1/4 cup shaved parmesan cheese
- ¼ cup pomegranate arils
blood orange vinaigrette
- 3 tablespoons fresh squeezed blood orange juice
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dijon mustard
- kosher salt and pepper
- ⅓ cup olive oil
Instructions
- Place the kale in a bowl and drizzle with 1 to 2 tablespoons of the dressing. Massage the kale for a minute so - this releases the bitterness and chew from the kale. Season with a pinch of salt and pepper. Toss well.
- Top with the oranges, pomegranate arils, pistachios and parmesan. Drizzle with more of the dressing. Serve!
blood orange vinaigrette
- Whisk together the juice, vinegar, garlic, dijon and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This stays great in the fridge for a few days!
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