3.14.17

Um, where did spring come from? We’re starting to lighten things up as winter winds down — both in our wardrobes and on our plates — but we’re still not quite ready to toss our sweaters back into storage, if you know what we mean. This kale salad from integrative nutritionist, Jennie Miremadi, is the perfect edible transition: Hearty dark greens and winter citrus takes advantage of seasonal ingredients, while offering a meal that light and bright but still rich in nutrients. Perfection…

This gorgeous vegan kale salad features seasonal citrus in the most delicious way! Not only is it filled with blood oranges and kumquats, it’s dressed in an addictive spicy blood orange vinaigrette that you’re going to love! The nutrient-rich salad also has hemp seeds, avocado, pomegranate seeds and red onion — the combination of flavors and textures will have you swooning! 

Baby Kale, Pomegranate + Citrus Salad with Spicy Vinaigrette
serves two 

Ingredients:

For the baby kale salad:
4 cups baby kale
1/2 cup pomegranate seeds
1/2 cup blood oranges, sliced with rinds removed
1/2 cup kumquats, thinly sliced
1/4 cup hemp seeds
1/2 an avocado, chopped
1/4 red onion, sliced
spicy blood-orange vinaigrette (see below)

For the spicy blood-orange vinaigrette:
2 Tbsp Champagne vinegar
1/2 cup + 3 Tbsp extra-virgin olive oil
1/4 cup blood-orange juice
2 Tbsp unrefined expeller-pressed toasted sesame oil
3 tsp coconut nectar
1 tsp coconut aminos
1/2 of one jalapeño
juice of 2 Meyer lemons
Himalayan pink salt and ground, black pepper to taste

Directions:

For the baby kale salad:

In a large salad bowl, combine baby kale, pomegranate seeds, blood oranges, kumquats, hemp seeds, avocado, and red onion.

Toss salad with enough spicy blood-orange vinaigrette to coat.

Serve and enjoy!

For the spicy blood-orange vinaigrette:
Add ingredients to Vitamix or other high-speed blender and blend until ingredients are emulsified.

Adjust salt and pepper to taste.

Serve with baby kale salad and enjoy!


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