Is it too soon to say that swimsuit season is just ahead? Whether you’re ready for that thought or not, fiber- and nutrient-dense foods like citrus and kale salad can help us improve our eating habits and our well-being! What a delicious combination.
What Makes This Citrus and Kale Salad Healthy?
Eating healthy isn’t about not eating, it’s about a quality-over-quantity approach to what’s on your plate. Kale has antioxidants, vitamin C, vitamin K, and beta-carotene. There are also nutrients in kale leaves that can support eye health, weight management, heart health, and more. And that’s just one of the elements of this citrus and kale salad. Radicchio is rich in vitamin K, which is great for brain health, as well as potentially a good thing to eat for weight loss, as it’s a good source of the dietary fiber inulin, a soluble fiber that fills you up faster. Oranges contain nutrients and minerals that can help support a healthy immune system.
Citrus and Kale Salad With Fig and Honey Vinaigrette
Ingredients
For the salad:
- 1 bulb fennel
- 1 tbsp olive oil (for roasting fennel)
- Salt and pepper to taste
- 1 bunch kale, chopped
- 1/2 cup fresh pomegranate seeds
- 1 orange, peeled and cut into slices
- 1/2 head radicchio, chopped
- 1 ruby red grapefruit, peeled and cut into wedges
- 1 blood orange, peeled and cut into wedges
- 1/4 cup toasted pine nuts
- 1 avocado, cut into slices
For the fig and honey vinaigrette:
- 1/2 shallot, minced
- 2 tbsp Fig & Honey Conserve
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/4 cup lemon infused olive oil
- Salt and pepper to taste
Instructions
For the citrus and kale salad:
- Cut fennel into thin slices and toss with 1 tablespoon of olive oil and season with salt and pepper.
- Roast in the oven at 400 degrees until the edges are crispy and brown. You could also use an air fryer for this step! Set aside.
- Add all the salad ingredients into a large bowl and toss with the fig and honey vinaigrette.
For the fig and honey vinaigrette:
- Add all the ingredients to a Mason jar and shake well.
Story by Keith Recker
Recipe and Styling by Anna Franklin
Photography by Laura Petrilla
Subscribe to TABLE Magazine‘s print edition.
