One of the few perks of a cold and dark winter is the abundance of citrus fruits available. Take a look at the produce section of a well-stocked grocery store this time of year and you will find all shapes, sizes and colors of these fruits available, like orange and grapefruit. In this salad, we combine these bright and sweet foods with hearty winter greens that pack a huge, nutritious punch. What’s even better? The vitamin C in the citrus actually helps your body absorb the iron in the kale more efficiently. It’s food synergy at its finest!
Winter Greens and Citrus Salad Recipe
Total time: 15 minutes
For the Salad:
1 naval orange
1 blood orange
5 cups baby kale
1 cup radicchio leaves
1 bulb of fennel, sliced
For the Dressing:
zest of one lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon honey (or maple syrup for a vegan preparation)
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
- Begin by cutting the peel off of the citrus fruits using a sharp serrated knife. Then, slice each fruit into rounds. Arrange the fruit slices on a serving platter.
- Make the dressing by combining all the dressing ingredients into a jar with a lid. Shake the jar well until the dressing is emulsified. Set aside.
- Combine the kale, fennel, and radicchio in a large bowl. Toss with the dressing. Arrange the dressed greens over the citrus slices. Garnish with fennel fronds, if desired.