Winter Kale Salad with Blood Orange and Pomegranate
Blood Orange Vinaigrette
1⁄4 cup (60 ml) balsamic vinegar
Juice of 2 blood oranges
1 tbsp (15 ml) pure maple syrup
1 clove garlic
1⁄3 cup (80 ml) extra virgin olive oil
1⁄4 tsp salt, plus more as needed
1⁄4 tsp black pepper, plus more as needed
1 medium bunch lacinato kale, stems removed, shredded
Pinch of salt
Pinch of black pepper
1⁄2 cup (87 g) pomegranate arils
1⁄3 cup (38 g) walnuts, coarsely chopped and toasted
1⁄4 medium red onion, thinly sliced
2 medium blood oranges, peeled and thinly sliced
1 large avocado, thinly sliced
Reprinted with permission from Eat More Plants by Molly Krebs, Page Street Publishing Co. 2019. Photo credit: Molly Krebs
Author Molly Krebs Instagram: @spicesinmydna Publisher: @pagestreetpublishing
To make the vinaigrette, combine the vinegar, blood orange juice, maple syrup, garlic, oil, 1⁄4 teaspoon salt, and black pepper in a food processor or blender. Blend until the mixture is smooth. Season to taste with additional salt and black pepper, if desired.
To make the salad, combine the kale with 2 to 3 tablespoons (30 to 45 ml) of the vinaigrette, a pinch of salt, and black pepper. Massage the kale for about 1 minute. Add the pomegranate arils, walnuts, and onion and toss to combine. Divide the salad between serving bowls and top each serving with the blood oranges, avocado, and the desired amount of vinaigrette.
Note: If blood oranges are out of season, you can certainly use regular navel oranges for this recipe. I sometimes like to add feta to this salad, and goat cheese would work well too.