Please have a look at that. She is gorgeous, that salad. like a bowl of sunshine. With gorgeous clementines and pomegranate, avocado and pepitas, mixed in a honey, lime, and jalapeno sauce, kale got all dressed up for us today. Cat call here (insert).
In order to be in the best possible shape for a fancy-schmancy event at the art gallery this Saturday, I’m being good to my body this week. Cue the kale salad. I’ve already leased a dress from Rent the Runway for the event (referral link; have you used it?). This afternoon, I went to my hairdresser for a much-needed trim, and then I got some fresh juice before going home. I believe I should be okay as long as I can get some beauty slumber between now and then. Please pass the bubbly!
I can’t wait to leave my coat at the door and spend the entire evening dancing in this short, blue dress. Winters can be depressing, but adding some color and sparkle can make them more tolerable. I hope you find some solace in this colorful salad if you are already pining for spring.
I’m the first to say there’s a lot going on here, but each element contributes a little amount of sweetness, crunch, or salty creaminess. The dish borrows ideas from Deb’s kale salad, but I replaced the lemon with lime and added chile peppers for a Mexican twist. Since clementines are so delicious at this time of year, I also added them (any type of sweet citrus would be nice, though). For a simpler (and less seedy) salad, feel free to substitute a few dried cranberries for the pomegranate.
Also read: Blood Orange, Fennel and Avocado Salad with Lemon Citronette
- 1 bunch kale
- 1 avocado, diced
- 1 medium pomegranate, arils removed, or a handful of dried cranberries
- 4 clementines, peeled and sliced into rounds or small strips
- 4 small radishes, sliced into thin rounds and then into skinny strips
- Handful fresh cilantro, chopped
- ⅓ cup crumbled feta
- ¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds
- 3 tablespoons fresh lime juice (about 2 small limes)
- 3 tablespoons olive oil
- 1 medium jalapeño, membranes and seeds removed, finely chopped
- 2 teaspoons honey (or agave nectar)
- 1 teaspoon Dijon mustard
- ¼ teaspoon chili powder
- ⅛ teaspoon fine grain sea salt
- First, make the dressing by whisking together all of the ingredients in a small bowl.
- Prepare the kale by slicing out the stems and chopping out the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the prepared avocado, pomegranate (or dried cranberries), clementines, radishes, cilantro and feta to the bowl.
- Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to the salad bowl. Toss the salad to combine and serve.
This salad takes cues from my recipe for Deb’s kale salad with apple, cranberries and pecans.
STORAGE SUGGESTIONS: This salad should keep well in the refrigerator, covered, for a couple of days. For best results, add avocado just before serving.
MAKE IT VEGAN: Skip the feta and use agave nectar for the dressing.