Directions
- 1Remove stems and thinly slice the leaves of one bunch of kale.
- 2In a bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of honey, salt and pepper.
- 3Place the kale in a large bowl. Drizzle with a little vinaigrette and massage the leaves for 1-2 minutes until tender.
- 4Add 2-3 clementines or mandarin oranges, peeled and segmented, ½ cup of pomegranate seeds and ¼ cup of pepitas.
- 5Toss gently with more vinaigrette until everything is coated and glistening.
- 6Toast pepitas in the oven before adding to the salad for extra crunch.
Ingredients
- 1 bunch kale
- 2 clementines or mandarin oranges
- 0.5 cup pomegranate seeds
- 0.25 cup pepitas
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 pinch salt and pepper
Equipment
bowlwhiskbaking sheet
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