Winter Kale Salad
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Winter cooking often leans warm and cozy — which is why I love balancing the season with something bright, refreshing, and full of life. This Winter Kale Salad is exactly that.
Crisp kale and tender greens meet juicy citrus slices, crunchy toasted nuts, and the sparkling little pops of pomegranate seeds. It’s the kind of salad that feels both nourishing and festive… like sunshine meeting twinkle lights.
The secret to making kale irresistible? A luscious citrus vinaigrette — rich with premium Extra Virgin Olive Oil — that softens the greens just enough and brings everything together with a zesty, seasonal flair.
Serve it as a stunning holiday side dish, or enjoy it all on its own for a fresh, feel-good lunch. Either way, it’s winter’s most refreshing moment… on a plate.
Scroll down for the recipe and bring a little sparkle to dinner tonight!
Winter Kale Salad
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
American
Author:
Servings
4-6
Prep Time
15 minutes
Cook Time
0 minutes
A vibrant mix of greens, juicy oranges, crunchy nuts, and bright pomegranate seeds — tossed in a citrusy vinaigrette for the perfect winter salad full of color, flavor, and cheer!
Ingredients
- 6 cups chopped kale (Tuscan or curly), massaged
- 1–2 cups mixed greens or baby spinach
- 2 oranges, peeled & segmented
- ½ cup pomegranate seeds
- ⅓ cup toasted pecans or walnuts, chopped
- Optional: shaved Parmesan for garnish
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Ingredients-Citrus Vinaigrette
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3 tbsp Blood Orange Olive Oil
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2 tbsp Pomegranate Dark Balsamic
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1 tsp Franklin Raw Honey
- 1 tsp Dijon mustard
- Pinch salt & pepper
Directions
- Add kale and mixed greens to a large salad bowl. Massage kale gently to soften.
- Add orange segments, pomegranate seeds, and toasted nuts.
- In a small bowl or jar, whisk together Blood Orange Olive Oil, Pomegranate Balsamic, honey, Dijon, salt & pepper until creamy.
- Drizzle over salad and toss until everything is lightly coated.
- Top with shaved Parmesan if using, and serve fresh. Enjoy every bright, crisp bite!