Ingredients

  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • reserved juice from the oranges, or about 1/4 cup
  • 1 bunch kale leaves, stems and tough sections removed
  • 2 navel oranges
  • 1/4 cup pine nuts
  • 1 cup pomegranate arils
  • salt and pepper to taste
  • 2 tablespoons white wine vinegar

Ready In 15 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Cut or tear kale into bite sized pieces and place in a large zip-top bag.
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Step 2

  • Cut the segments out of the oranges over a bowl to catch the juice. (If you don’t know how to do that, here is a great tutorial from Cookin’ Canuck.) Once you have the segments cut out, make sure to squeeze the remaining juice out of the membranes. Save all the juice for the dressing.
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Step 3

  • Place orange segments in a large serving bowl. To the orange juice, add white wine vinegar, olive oil, honey, and salt and pepper to taste.
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Step 4

  • Whisk with a fork or small whisk and pour into the ziptop bag with the kale. Close the bag, squeezing the air out. Massage the kale with the dressing for 1-2 minutes and then pour it into the serving bowl with the orange segments.
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  • Length: 2 minutes

Step 5

  • Add pomegranate arils and toss everything together. Toast pine nuts in a dry frying pan over medium heat, tossing or stirring continuously until golden brown (it doesn’t take long -- don’t walk away!).
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Step 6

  • Remove them from the pan and put them on a plate to cool.
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Step 7

  • Sprinkle toasted pine nuts over salad just prior to serving.
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