Kale Citrus Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh kale salad with sweet and tart fruits, crispy elements, and pickled red onions in a red wine vinaigrette. Crunchy and filling, works as a light lunch or side with optional grains.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 red onion ((thinly sliced))
- 1/3 cup red wine vinegar
- 1 Tbsp sugar
- 2 Tbsp water
- 1 large bundle lacinto kale ((1 large bundle yields ~4 cups // chopped))
- 1 grapfruit or orange ((segmented // reserve any juice))
- 1 tart apple ((cored and chopped))
- 1/4 cup pomegranate arils or dried cranberries ((I used a mix of both))
- 3 Tbsp red wine vinegar
- 1 Tbsp dijon mustard
- pinch sea salt + black pepper
- 1/2 Tbsp sweetener of choice ((such as maple syrup or honey if not vegan))
- 1/3 cup olive oil ((plus more for massaging kale))
- 2 Tbsp orange juice ((optional // to brighten the flavor))
- Berries in spring and summer
- Cooked quinoa
- Hempseeds, roasted nuts, or sunflower seeds ((for extra protein))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 120mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 551mg
- Calcium
- 162mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 120MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.