Ingredients

The following ingredients have 4 Servings
  • 1/4 red onion ((thinly sliced))
  • 1/3 cup red wine vinegar
  • 1 Tbsp sugar
  • 2 Tbsp water
  • 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))
  • 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))
  • Berries in spring and summer
  • Cooked quinoa
  • Hempseeds, roasted nuts, or sunflower seeds ((for extra protein))

Instruction

  • 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.
  • 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.
  • Next add apple, grapefruit or orange segments, and pomegranate or cranberries and set aside.
  • 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.
  • 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.