Kale Salad with Pomegranates and Citrus Dressing

The winter season is chock-full of starchy vegetables and dishes to accommodate those roots and tubers. 

But sometimes, we need green. In fact, all the time, we should be eating something green-ish. Or nutrient-dense. Or from a vegetable that is not necessarily a potato.

Finding a salad during the winter and holiday season is not easy. Sure, tables are filled with lovely desserts, casseroles and baked hams -- but not necessarily a leafy salad. And often, winter is the season when we need to boost our immune system with healthy sources of Vitamin C -- like with kale, oranges and lemons -- ingredients in this Kale Salad with Pomegranates and Citrus Dressing.

Did you know Vitamin C is not just abundant in oranges? Vitamin C is actually found in greater qualities in papayas, bell peppers, broccoli, and brussel sprouts. Amazing!

However, Vitamin C is a fragile little vitamin -- it's very sensitive to heat and oxygen, and even storage. Yep, another reason to shop local and buy food from a farmer. Within 7 days after picking, the quantity of Vitamin C lost can range from 15% for green peas to 77% for green beans (1). And in the case of broccoli, if allowed to sit at room temperature for 6 days, nearly 80% of Vitamin C can be lost!

But don't worry too much about Vitamin C. Enjoy this kale salad, instead!

Paleo Kale Salad with Pomegranates and Citrus Dressing

Kale Salad with Pomegranates and Citrus Dressing



  • 1 large bunch dino kale, leaves removed from stalks, chopped in small pieces
  • 1/2 C toasted pecans
  • 1/2 C pomegranate arils
  • 1/4 small red onion, diced
  • 1 tart green apple, sliced thinly and cut into bite-sized pieces


  • 3 TBSP extra virgin olive oil
  • 2 TBSP juice of orange
  • 2 TBSP juice of lemon (optional)
  • 1/2 tsp. apple cider vinegar (to taste)
  • 1 tsp. smooth Dijon mustard
  • Sprinkle of sea salt and pepper


  1. Preheat the oven to 350 degrees. Spread pecans evenly on a baking sheet and toast for 5 to 10 minutes, turning halfway. Remove from oven and baking sheet, allow to cool and roughly chop.
  2. Remove kale leaves from the stem and chop kale leaves into small pieces. Place kale into a large bowl, add a dash of sea salt and olive oil, then massage and scrunch kale leaves well. Kale leaves will turn darker in color.
  3. Place toasted pecans, pomegranate seeds, red onion and apple slices into bowl with kale.
  4. In a small bowl, whisk together dressing ingredients and pour over salad. Toss salad well to evenly coat with dressing.