Ingredients: |
Ingredients: QUICK PICKLED ONIONS
1/4 red onion, thinly sliced
1/3 cup red wine vinegar
1 Tbsp sugar
2 Tbsp water
SALAD
1 large bundle lacinato kale (~4 cups), chopped
1 grapefruit or orange, segmented (reserve any juice)
1 tart apple, cored and chopped
1/4 cup pomegranate arils or dried cranberries (I used a mix of both)
DRESSING
3 Tbsp red wine vinegar
1 Tbsp dijon mustard
pinch sea salt + black pepper
1/2 Tbsp sweetener of choice (such as maple syrup or honey if not vegan)
1/3 cup olive oil + more for massaging kale
2 Tbsp orange juice (optional - to brighten the flavor)
TOPPINGS (optional)
Berries in spring and summer
Cooked quinoa
Hempseeds, roasted nuts, or sunflower seeds for extra protein
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Directions: |
Directions:Pickle onions by mixing red wine vinegar, water and sugar in a small bowl and stirring to dissolve. Add sliced onions and let set in the fridge while prepping the rest of the salad. The liquid should cover the onion, so add a bit more vinegar and/or water if needed.
Add kale to a large mixing bowl with 1-2 tsp olive oil and squeeze over reserved grapefruit or orange juice. Use your fingers to massage the kale to break down the bitterness and stiffness.
Next add apple, grapefruit or orange segments, pomegranate or cranberries and set aside.
Prepare dressing in a small mixing bowl by whisking vinegar, mustard, sweetener, and salt and pepper. Stream in olive oil while mixing, then taste and adjust seasonings as needed. I added a splash of orange juice to brighten up the flavors, but this is optional.
Add pickled onions to the salad, as well as the dressing (or reserve it for serving), toss and serve. Leftovers keep up to a couple days in the fridge, though best when fresh. |
This recipe for Kale Citrus Salad is from