Kale & Blood Orange Salad with Pomegranate Vinaigrette

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Not only is this salad beautiful, but the flavors work so well together—juicy blood oranges and blackberries, crunchy almonds, and tangy pomegranate balsamic over a bed of marinated kale. Elegant and delicious, it’s a great dinner party salad for fall and winter!

Kale & Blood Orange Salad with Pomegranate Vinaigrette

Ingredients:

Pomegranate Balsamic Vinaigrette: 

• ½ cup extra virgin olive oil

• 2 Tbsp pomegranate juice

• 1 tbsp balsamic vinegar

• 1/2 tsp dijon mustard

• 1 tsp honey

• 1/2 tsp salt

Salad: 

• 1 bunch lacinato kale, chopped

• 1 bunch red or purple kale, chopped

• 3 blood oranges, peeled and sliced into rounds

• 1 small red onion, thinly sliced

• 1 cup blackberries

• 1/4 cup pomegranate seeds

• 1/4 cup almonds, finely chopped
  

To make:

1. To a jar, add all the ingredients for the pomegranate vinaigrette. Shake well to emulsify.

2. To a large bowl, add the kale and a splash of the dressing. Use tongs or your hands to massage the kale. It will become tender and dark in color. Plate the salad and top with the oranges, onion, blackberries, pomegranate seeds, and almonds.

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