Kale & Tangerine Salad with Pomegranate Vinaigrette
Who says summertime gets all the salads? This easy winter salad has kale, tangerine, fennel, and pomegranate vinaigrette.
Servings: 4
Ingredients
- 1 fennel bulb
- 4 cups bitter salad mix
- 2 tangerine
- 2 tablespoon lemon juice
- ¼ cup pomegranate juice
- ½ cup pomegranate arils seeds
- ½ cup extra-virgin olive oil
- ¼ cup sherry vinegar
Instructions
Prep Ahead:
- Prepare the fennel, tangerine, and (if needed) pomegranate arils and toss to combine. Transfer to a large resealable container.
- Prepare the vinaigrette according to the instructions in Step 6
- Prepped vegetables will store for up to 3 days in the fridge. Vinaigrette will store for up to 2 weeks. Do not freeze either container (it won’t thaw well!)
Prepare From Prepped:
- Combine the prepared vegetables and fruit with the salad mix.
- Serve with the vinaigrette.
Make From Fresh:
- Add the salad mix to a large bowl.
- Slice the fennel bulb half into strips, then add to the bowl with the salad.
- Using a sharp knife, cut away the rind and pith of the tangerines. Slice each into thin rounds, and add to the salad bowl.
- Add half the pomegranate seeds (1/4 cup) to the salad bowl.
- Pour the other half of the pomegranate seeds into a small container with a tight-fitting lid.
- Add the remaining vinaigrette ingredients to the small container, then cover and shake until completely combined and emulsified, about 1 minute.
- Serve the vinaigrette with the salad.
- The salad will keep, undressed, for up to two days. The vinaigrette will keep, separate and tightly sealed, for up to 1 week.
Notes
This is a great salad to make ahead of time and then toss together when you’re ready to eat. I love to sprinkle a little crumbled goat cheese on top, too!
You can swap out oranges for the tangerines (or use mandarins, or grapefruit). Can’t find fennel? Broccoli stalks, sliced thin, are a good replacement and add the same slightly bitter flavor and texture. Watch this video for my “cheat sheet” at getting the sweet arils (seeds) out of a pomegranate without spraying bright red juice all over your kitchen.
You can swap out oranges for the tangerines (or use mandarins, or grapefruit). Can’t find fennel? Broccoli stalks, sliced thin, are a good replacement and add the same slightly bitter flavor and texture. Watch this video for my “cheat sheet” at getting the sweet arils (seeds) out of a pomegranate without spraying bright red juice all over your kitchen.