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Citrus And Winter Greens Salad

by Greg Perez

Ingredients

for 4 servings

  • 1 clove garlic
  • ¼ cup
    fresh parsley, chopped (10 g)
  • ¼ cup
    scallions, chopped (25 g)
  • ¼ cup
    apple cider vinegar (60 mL)
  • 2 tablespoons
    honey
  • ¼ cup
    orange juice, reserved from supreming oranges if desired. (60 mL)
  • 1 tablespoon
    dijon mustard
  • 2 tablespoons
    tahini
  • kosher salt, to taste
  • 2 tablespoons
    extra virgin olive oil
  • 3 cups
    tuscan kale, thinly sliced (1 bunch) (300 g)
  • 1 cup
    red cabbage, thinly sliced (100 g)
  • 1 large fuji apple, cored and thinly sliced
  • 1 cup
    brussels sprouts, thinly sliced (4 ounces, 115 G) (115 g)
  • 3 oranges, supremed
  • ¼ cup
    pepitas, toasted (30 g)
  • ¼ cup
    pomegranate seeds (20 g)

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Preparation

  1. To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
  2. minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
  3. Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
  4. Enjoy!
 

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