How long can you store kale salad?

Kale salad is surprisingly sturdy. If you keep the dressing and toppings separate, the massaged kale alone can last in the fridge for up to 3 days without wilting. Once dressed, it’s best enjoyed within 24–36 hours. Just store it in an airtight container and keep the pepitas aside until ready to serve to maintain their crunch.

How to prepare a pomegranate for salad?

Cut the pomegranate in half horizontally. Hold one half over a bowl, cut side down, and firmly tap the back with a wooden spoon. This releases the seeds cleanly. Remove any lingering bits of white membrane. For a mess-free method, try submerging the halves in water — the seeds sink while the membrane floats.

How do you prepare kale for salad?

Always start by removing the tough stems. Then chop the leaves into bite-sized pieces. Massage the kale with a tablespoon of olive oil and lemon juice for about 5 minutes. This softens the texture and mellows the bitterness, making it ideal for salads. Skipping this step can leave your kale too tough to enjoy.

What are some common kale salad mistakes?

The most common errors include not massaging the kale, using too much dressing, or mixing in wet fruits too early. Kale absorbs flavor over time, so overdressing early can lead to soggy greens. Keep crunchy toppings like nuts or seeds separate until serving. Also, ensure your citrus is sectioned neatly to avoid bitterness from the pith.

Citrus Pomegranate Kale Salad: 1 Bright, Powerful Recipe

Description

Citrus pomegranate kale salad with honey-lemon dressing, toasted pepitas, and vibrant fruit. Easy, healthy, and perfect for any season.

Ingredients

For the salad:
- 2 bunches green kale, stems removed and leaves chopped
- 5–6 mandarin or clementine oranges, peeled and sectioned
- ⅓ cup pomegranate seeds
- ¼ cup pumpkin seeds (pepitas)
- 1 lemon, for massaging the kale
- 1 tablespoon olive oil, for massaging
For the honey-lemon vinaigrette:
- Juice of 4 lemons
- ¼ cup olive oil
- 2 tablespoons + 2 teaspoons honey
- Cracked black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Toast the pepitas: Preheat your oven to 375°F. Line a baking sheet with parchment paper, spread out the pepitas, and toast for 5–6 minutes until golden and fragrant. Let cool.
Prepare the vinaigrette: In a small bowl or jar, whisk together lemon juice, honey, olive oil, and black pepper. Chill in the refrigerator while assembling the salad.
Massage the kale: Place the chopped kale in a large mixing bowl. Add a tablespoon of olive oil and the juice of one lemon. Massage the leaves for about 5 minutes until they soften and shrink.
Prepare fruit: Section the mandarins (cut large segments in half if needed) and remove the seeds from the pomegranate.
Combine: Add the mandarins and pomegranate seeds to the massaged kale. Drizzle with your preferred amount of vinaigrette and toss to coat evenly.
Serve: Plate the salad and sprinkle each portion with toasted pepitas just before serving