Winter Greens and Citrus Salad

This refreshing salad makes great use of winter citrus and is a good complement to heavier winter meals.
Serves 4

Ingredients:

1 clove garlic
¼ cup fresh parsley, chopped
¼ cup scallions, chopped
¼ cup apple cider vinegar
2 tablespoons honey
¼ cup orange juice
1 tablespoon dijon mustard
2 tablespoons tahini
kosher salt, to taste
2 tablespoons  olive oil
3 cups Tuscan kale, thinly sliced (1 bunch)
1 cup red cabbage, thinly sliced
1 large apple, cored and thinly sliced
1 cup brussels sprouts, thinly sliced (4 ounces, 115 G)
3 oranges
¼ cup pepitas, toasted
¼ cup pomegranate seeds

Directions:

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.

Copy the Story Link

Comments are not available on this story.