Winter Kale Salad with Citrus and Honey Dijon Dressing
A colorful winter kale salad with fresh oranges, pink grapefruit, and berries, tossed with a simple honey Dijon citrus dressing. An easy, refreshing salad for holiday dinners or everyday meals.
Calories: 842kcal
Equipment
- large bowl or platter
Ingredients
Salad
- 1 large pink grapefruit
- 3 oranges a combination of blood oranges, navel oranges, mandarins, or clementines
- 1 bunch fresh kale tough stems removed and leaves chopped into bite-sized pieces
- ¾ cup blackberries or blueberries
Honey Dijon Citrus Dressing
- Zest of 1 lemon or orange about 1 tablespoon
- 2 tablespoons freshly squeezed lemon or orange juice
- 2 tablespoons honey 2-3 tablespoons
- ⅓ teaspoon Dijon mustard
- ¼ teaspoon kosher salt or to taste
- ¼ cup extra-virgin olive oil
Instructions
- Make the dressing. In a small bowl, whisk together the citrus zest, fresh juice, honey, Dijon mustard, and kosher salt. Slowly whisk in the olive oil until combined. Taste and adjust the seasoning or sweetness as needed.
- Prepare the citrus. Using a sharp knife, remove the peel and white pith from the grapefruit and oranges. Slice into rounds about ¼-inch thick and remove any seeds.
- Prepare the kale. Wash and thoroughly dry the kale. Remove tough stems and chop the leaves into bite-sized pieces.
- Dress the kale. Place the kale in a large bowl. Add a little of the prepared dressing and gently massage the leaves for 1–2 minutes until they begin to soften.
- Assemble the salad. Arrange the kale on a large serving platter. Layer the citrus slices over the greens, slightly overlapping them.
- Add the berries. Scatter the blackberries or blueberries over the salad.
- Finish and serve. Drizzle with additional dressing just before serving. Season with more salt or freshly ground black pepper if desired.
Notes
Add ½ cup toasted pecans, walnuts, or pistachios for crunch.
Add 3 ounces of crumbled goat cheese or feta for a creamy, savory addition. Substitute spinach for kale if preferred.
Serve with grilled chicken or roasted shrimp for a complete meal.
To make ahead, prepare the dressing up to 3 days in advance and refrigerate. Wash and chop the kale a day ahead, and slice the citrus earlier in the day. Assemble just before serving.
For an apple cider vinegar variation, replace 1 tablespoon of the citrus juice with 1 tablespoon apple cider vinegar and adjust honey to taste.
Nutrition
Calories: 842kcal | Carbohydrates: 88g | Protein: 8g | Fat: 56g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Cholesterol: 1mg | Sodium: 627mg | Potassium: 1348mg | Fiber: 20g | Sugar: 63g | Vitamin A: 5229IU | Vitamin C: 339mg | Calcium: 280mg | Iron: 2mg
