Kale, Clementine & Feta Salad

This salad is the holiday hero we need.

Eggnog and cookies may get all the glory, but even the most indulgent holiday feast requires balance. Enter salad: the bright side dish you didn’t know you needed until that first refreshing bite. With its stunning good looks and bright tangy taste, it’s easy to see why this delightful salad is always a hit.

You can never have to many salad recipes.

The combination of tart-sweet pomegranate and clementines, peppery radish, and crunchy almonds is heavenly, and the salty and creamy feta adds the perfect finishing touch.  In addition, this salad is a nutritional powerhouse. It’s just bursting at the seams with antioxidants and immune-boosting vitamins and minerals which will help keep you healthy between the all the socializing and shopping.

Just 8 days until Christmas, friends!

Kale, Clementine & Feta Salad

1 bunch Tuscan kale or 4 cups baby spinach
1 medium pomegranate, arils removed, or 1/2 cup dried cranberries
4 clementines, peeled
4 small radishes, sliced into thin rounds and then into skinny strips
3 green onions, sliced
1/2 cup crumbled organic feta cheese
1/3 cup sliced almonds, toasted

Citrus Vinaigrette
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 teaspoons honey or maple syrup
1 teaspoon Dijon mustard
⅛ teaspoon fine grain sea salt

First, make the dressing by whisking together all of the ingredients in a small bowl.
Prepare the kale by slicing out the stems and chopping out the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time. Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the prepared pomegranate (or dried cranberries), clementines, radishes, feta and almonds to the bowl. Toss the salad to combine and serve.