Winter Citrus Kale Salad

In the wintertime, I still crave greens a lot, because they can feel especially cleansing for my body during a time when heavy foods tend to be the norm. This quick and easy salad is an in-season, warming, and immune boosting option that is not only delicious (duh) but also can be a great option for your weekly meal prep-as it stays well in the fridge for up to a week. This salad would make a great side dish to bring to your holiday gatherings this weekend as well (because you know everyone’s bringing tons of cookies anyway, be that person, bring the KALE).

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The citrus in this kale salad helps your body absorb the iron in the kale and seasoned pepitas, and the ginger citrus dressing is a warming component that makes this salad a perfect wintery meal. Red onion contains vitamin C, as well as nutrients that help fight inflammation, and heal infections. Onions also help regulate blood sugar, which can get out of whack with all the treats around the holidays.

Get your kale on and make this salad, it’ll only take you 15 minutes (no excuses).

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Winter Citrus Kale Salad

  • 1 big bunch curly kale (kale is kale, lacinato, or red kale would be wonderful, try mixing different varieties)
  • 1/2 red onion
  • 1/2 cup pepitas
  • 2 naval oranges
  • Juice of 1 Meyer lemon (any lemon will do, but Meyer’s have a distinctive taste if you can find them)
  • Juice of 1 lime
  • 2 inch piece of fresh ginger
  • Olive oil
  • Garlic powder
  • Onion powder
  • Himalayan sea salt
  • Black pepper

Directions

To start, wash your kale, and pat dry, this will allow the dressing to stick to the leaves. Strip the kale off of the center rib, and simply tear into smaller pieces. Next, add the juice of your Meyer lemon, and lime, as well as a good hearty drizzle of olive oil. Using your hands, massage the dressing into the kale well. The kale should turn a bright green as you help to soften it. Set aside. In a skillet, add your pepitas, and dry toast until they become golden and toasty. Turn the heat off, and sprinkle with the Himalayan sea salt, black pepper, onion, and garlic powder. Peel, and slice your orange into small slices, and slice and dice your red onion. Grate your ginger with a micro plane. Add the ginger, red onion, orange slices, and seasoned toasted pepitas to your bowl of kale and toss all together. Serve right away, or store the extras to munch on all week.

*This salad would be fantastic with added pomegranate seeds, or cubed avocado as well!

 

Let me know in the comments if you try this salad, and of course, a happy and healthy holiday weekend to each and every one of you lovely people. I am truly grateful for you all who read this blog, and come here for healthy inspiration. It means so much to me.

Much love,

xEm.

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