Winter Fruit Kale Salad

Course Salad


  • 5 cups kale stems removed and chopped
  • 1 Tbsp Extra-virgin olive oil
  • 2-3 cups Romaine lettuce chopped
  • 1 medium pomegranate arils only
  • 1/2 large orange peeled and diced
  • 1/3 cup slivered or sliced almonds toasted
  • Orange zest
  • pinch of Celtic Sea Salt
  • For dressing:
  • 1/2 cup orange juice not form concentrate and no sugar added
  • 1 Tbsp Extra-virgin olive oil
  • 1/2 large orange peeled and diced
  • 1 inch fresh ginger
  • Celtic Sea Salt and pepper


  • 1. In a large bowl, add kale, olive oil, orange zest and Celtic sea salt. Massage with your hands for couple minutes until the amount of kale shrinks a bit. Add romaine lettuce, pomegranate, orange and almonds. Set aside.
  • 2. In a blender, small food processor or Magic Bullet, add Orange Ginger Dressing ingredients and process until smooth. Pour over salad, toss and enjoy.


Store:  Refrigerate salad ingredients separately from the dressing for up to 2 days.  Both should be covered to retain moisture.  Shake dressing and add almonds just before serving otherwise they will lose their crunch in the fridge.
Keyword anti-inflammatory, Gluten-Free, health, salad, wellness
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