Winter Chopped Kale Salad with Lemon Vinaigrette

Vegan, winter chopped kale salad with a citrusy vinaigrette.


Today’s post is brought to you by The Trust for Public Land.

An organization committed to protecting parks.

And other natural spaces right in our own backyards.

I’ve spent about half of my life living in rural communities.

I was born and raised in Northern New York. Along the St. Lawrence River and the Canadian border. Living there, I was fortunate to run free, swim and boat during the summer. And explore the tundra, sled and ski in the winter. The other part of my life, my adulthood, I’ve lived in major metropolises. Relying on my feet as my main mode of transportation. Restaurants and cafes and museums all within walking distance.

But, I find there is beauty in both. And spending time outdoors, in both rural and urban environments in imperative to my health. Physical and mental. It refreshes my spirit and it inspires me to get in my kitchen and create new recipes for you guys.

This winter chopped kale salad combines the liveliness of the city with punches of pomegranate, oranges and a vibrant citrusy vinaigrette. And the earthiness of the countryside with the grounding kale, greens and beets. It invigorates your body and tastebuds.

America’s open spaces are disappearing at a rate of 6,000 acres a day. Wow that’s a scary fact right? If you’d like to help change that, The Trust for Public Land is your new friend. Start by watching this #OurLand video. The Trust for Public Land works with communities nationwide to save the places people love. You can also join in the fight by sharing your story and submitting your #OurLand virtual postcard here.

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Winter Chopped Kale Salad with Citrus Vinaigrette

Inspired by, my Herby Summer Kale Salad. 

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 2 salads

Ingredients

• 1 bunch lacinato kale
• 3 tablespoons olive oil divided
• 2 tablespoons lemon juice divided
• 1 cup green cabbage shredded
• 1/2 cup raw beets shredded
• 1/4 cup green scallion chopped
• 1/4 cup parsley chopped
• 1 orange segmented {see notes}
• 1/2 cup pomegranate seeds
• 1 tablespoon apple cider vinegar
• sea salt to taste
• black pepper to taste

Instructions

• Wash, dry and remove the center ribs from the kale. Shred it finely.
• In a large mixing bowl combine the kale with 1 tablespoon olive oil, 1 tablespoon lemon juice and a pinch of salt. Massage it with your hands for 1 - 2 minutes or until the kale is bright green and pliable. 
• Add in the cabbage, beets, scallions and parsley and toss well. Next add in the oranges and pomegranate seeds.
• In a small bowl whisk together the remaining olive oil, lemon juice, apple cider vinegar, a pinch of salt and pepper. Then drizzle the dressing over the salad. 

Notes

If you don't have oranges on hand, any winter citrus would work. Clementines, mandarins, grapefruits and/or tangerines would also be delicious. 

 

 

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This post is sponsored by The Trust for Public Land; all opinions are my own.