92% would make again
Citrus And Winter Greens Salad
featured in 5 Salad Recipes You Can Eat All Week
Tasty Team
June 10, 2019
Ingredients
for 4 servings
- 1 clove garlic
- ¼ cup fresh parsley (10 g), chopped
- ¼ cup scallions (25 g), chopped
- ¼ cup apple cider vinegar (60 mL)
- 2 tablespoons honey
- ¼ cup orange juice (60 mL), reserved from supreming oranges if desired.
- 1 tablespoon dijon mustard
- 2 tablespoons tahini
- kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 cups tuscan kale (300 g), thinly sliced (1 bunch)
- 1 cup red cabbage (100 g), thinly sliced
- 1 large fuji apple, cored and thinly sliced
- 1 cup brussels sprouts (115 g), thinly sliced (4 ounces, 115 G)
- 3 oranges, supremed
- ¼ cup pepitas (30 g), toasted
- ¼ cup pomegranate seeds (20 g)
Nutrition Info
- Calories 382
- Fat 13g
- Carbs 64g
- Fiber 12g
- Sugar 40g
- Protein 10g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- 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.
- Enjoy!
Ingredients
for 4 servings
- 1 clove garlic
- ¼ cup fresh parsley (10 g), chopped
- ¼ cup scallions (25 g), chopped
- ¼ cup apple cider vinegar (60 mL)
- 2 tablespoons honey
- ¼ cup orange juice (60 mL), reserved from supreming oranges if desired.
- 1 tablespoon dijon mustard
- 2 tablespoons tahini
- kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 cups tuscan kale (300 g), thinly sliced (1 bunch)
- 1 cup red cabbage (100 g), thinly sliced
- 1 large fuji apple, cored and thinly sliced
- 1 cup brussels sprouts (115 g), thinly sliced (4 ounces, 115 G)
- 3 oranges, supremed
- ¼ cup pepitas (30 g), toasted
- ¼ cup pomegranate seeds (20 g)
Nutrition Info
- Calories 382
- Fat 13g
- Carbs 64g
- Fiber 12g
- Sugar 40g
- Protein 10g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- 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.
- Enjoy!
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