Winter Chopped Kale Salad with Citrus Vinaigrette | Winter chopped kale salad packed with pomegranates and oranges and a zesty citrusy vinaigrette. A hearty, naturally vegan and gluten-free winter kale salad.
Print

Winter Chopped Kale Salad with Citrus Vinaigrette

Inspired by, my Herby Summer Kale Salad
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 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. 
 
 
3.5.3217