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Pouring Red Wine Vinaigrette onto a big bowl of Kale Citrus Salad
4.89 from 17 votes

Kale Citrus Salad

A simple, 30-minute kale salad with sweet and tart fruits, pickled red onions, and a simple red wine vinaigrette! Crunchy, filling, fresh, and the perfect healthy light lunch or side salad.
Author: Minimalist Baker
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4
Category: Salad, Side, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

QUICK PICKLED ONIONS

  • 1/4 red onion (thinly sliced)
  • 1/3 cup red wine vinegar
  • 1 Tbsp sugar
  • 2 Tbsp water

SALAD

  • 1 large bundle lacinto kale (1 large bundle yields ~4 cups // chopped)
  • 1 grapfruit or orange (segmented // reserve any juice)
  • 1 tart apple (cored and chopped)
  • 1/4 cup pomegranate arils or dried cranberries (I used a mix of both)

DRESSING

  • 3 Tbsp red wine vinegar
  • 1 Tbsp dijon mustard
  • pinch sea salt + black pepper
  • 1/2 Tbsp sweetener of choice (such as maple syrup or honey if not vegan)
  • 1/3 cup olive oil (plus more for massaging kale)
  • 2 Tbsp orange juice (optional // to brighten the flavor)

TOPPINGS (optional)

  • Berries in spring and summer
  • Cooked quinoa
  • Hempseeds, roasted nuts, or sunflower seeds (for extra protein)

Instructions

  1. Pickle onions by mixing red wine vinegar, water, and sugar in a small bowl and stirring to dissolve. Add sliced onions and let set in the fridge while prepping the rest of the salad. The liquid should cover the onion, so add a bit more vinegar and/or water if needed.
  2. Add kale to a large mixing bowl with 1-2 tsp (amount as original recipe is written // adjust if altering batch size) olive oil and squeeze over reserved grapefruit or orange juice. Use your fingers to massage the kale to break down the bitterness and stiffness.

  3. Next add apple, grapefruit or orange segments, and pomegranate or cranberries and set aside.
  4. Prepare dressing in a small mixing bowl by whisking vinegar, mustard, sweetener, and salt and pepper. Stream in olive oil while mixing, then taste and adjust seasonings as needed. I added a splash of orange juice to brighten up the flavors, but this is optional.
  5. Add pickled onions to the salad, as well as the dressing (or reserve it for serving), toss and serve. Leftovers keep up to a couple of days in the fridge, though best when fresh.

Notes

* Find more tips for pickling onions at The Kitchn.
* Nutrition information is a rough estimate calculated with dressing.

Nutrition Per Serving (1 of 4)