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kale salad

Kale Salad

5 from 1 vote
Experience this 'Kale Salad,' a delightful fusion of curly kale, crisp apples, juicy blood oranges, and plump pomegranate arils, all dressed in a tangy vinaigrette. A symphony of flavors, colors, and textures awaits in this refreshing dish!
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Prep Time: 15 minutes
Author: Rachel Steenland
Servings: 6 servings

Ingredients

  • 6 cups curly or dino kale - 1 large bunch, woody stems removed and roughly chopped leaving some big leafy pieces
  • 2 blood oranges - thinly sliced
  • 1 apple - thinly sliced (we prefer Fuji)
  • 1 pomegranate - arils removed

Dressing

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic - minced
  • Salt and freshly ground pepper - to taste
  •  

Instructions

  • Make the kale salad dressing by whisking together dressing ingredients in a small bowl (or place in a mason jar, seal and shake to combine).
  • Place roughly chopped kale into a large bowl, and drizzle half of the salad dressing over the kale. Massage the leaves between your fingers until they are slightly wilted, about 2-3 minutes. Be careful not to overwork the kale because you'll go past tender and end up making it mushy.
  • Add the apple and blood orange slices, pomegranate arils, and remaining salad dressing. Toss to mix the ingredients.
  • Transfer the salad to a serving bowl and serve immediately. Enjoy!

Notes

  1. If you'd prefer not to use curly or dino kale, you can use baby kale. Baby kale is more tender and does not require massaging. So if you use baby kale, make sure you skip that step!
  2. If you'd like to prepare this salad ahead of time, we recommend preparing the dressing, slicing the blood oranges, and removing the seeds from the pomegranate. Set aside until it's time to prepare the salad. A few minutes before serving the kale salad, massage the kale, slice the apple, and finish making the salad.
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