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Winter Salad Kale Tangerine Pepita Salad

Kale, Tangerine, Pepita Salad

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!
Course Appetizer, Salad
Cuisine American
Keyword winter salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 166kcal


  • 1 small bunch kale, de-stemmed and shredded (or 1- 5 ounce package of baby kale)
  • 1 tbsp extra virgin olive oil
  • 2 tangerines, peeled and segmented
  • ¼ cup pumpkin seeds or pepitas
  • coarse salt and fresh cracked black pepper to taste

Tangerine Vinaigrette

  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed tangerine juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • coarse salt and fresh cracked black pepper to taste


  • Add the shredded kale plus 1 tbsp 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.


Calories: 166kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Fiber: 1g | Sugar: 9g