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92% would make again

Citrus And Winter Greens Salad

Tasty Team

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

  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!

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

  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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