Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Citrus and Kale Salad With Fig and Honey Vinaigrette

  • Author: Emma Riva

Ingredients

Scale

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:

  1. Cut fennel into thin slices and toss with 1 tablespoon of olive oil and season with salt and pepper.
  2. 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.
  3. Add all the salad ingredients into a large bowl and toss with the fig and honey vinaigrette.

For the fig and honey vinaigrette:

  1. Add all the ingredients to a Mason jar and shake well.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.tablemagazine.com/citrus-and-kale-salad-with-fig-and-honey-vinaigrette/