Winterize your salad with hardy greens and citrus for a cool weather salad that satisfies. This kale, tangerine, pepita salad brings together some of the best flavors of winter!
1small bunch kale, de-stemmed and shredded (or 1- 5 ounce package of baby kale)
1tablespoonextra virgin olive oil
2tangerines, peeled and segmented
¼cuppumpkin seeds or pepitas
coarse salt and fresh cracked black pepper to taste
Tangerine Vinaigrette
2tablespoonextra virgin olive oil
2tablespoonfreshly squeezed tangerine juice
1tablespoonapple cider vinegar
1tbsp honey
coarse salt and fresh cracked black pepper to taste
Instructions
Add the shredded kale plus 1 tablespoon olive oil to a large bowl. Massage (or knead) with your hands until the kale develops a vibrant green color and feels softer, about 3-5 minutes. This step is not required for the baby kale.
Add the vinaigrette ingredients to a jar. Shake until combined. Set aside.
Toss the massaged or baby kale with the tangerine vinaigrette and top with tangerine segments and pumpkin seeds and a sprinkle of salt and pepper. Pair with crispy or roasted tofu, broiled salmon, or grilled chicken for a complete meal.