Ingredients (serves 2–3)
Salad:
- 2 cups kale, stems removed and chopped
- 2 cups arugula
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- ¼ cup pomegranate seeds (optional, adds sweetness & color)
- ¼ cup toasted almonds or walnuts
- ¼ cup thinly sliced red onion (optional)
Dressing:
- 2 tbsp fresh orange juice
- 2 tbsp fresh grapefruit juice
- 1 tsp maple syrup or agave (optional, to balance tartness)
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Massage the kale: Place chopped kale in a large bowl. Drizzle with a pinch of salt and ½ tsp olive oil. Massage 1–2 minutes until softened.
- Prepare the dressing: Whisk together orange juice, grapefruit juice, maple syrup, Dijon mustard, olive oil, salt, and pepper.
- Assemble salad: Add arugula to the kale, then gently fold in orange and grapefruit segments, pomegranate seeds, red onion, and toasted nuts.
- Dress the salad: Pour dressing over the salad and toss gently to coat evenly.
- Serve immediately or chill for 10 minutes for flavors to meld.
Tips & Variations:
- Add toasted chickpeas or edamame for extra protein.
- Sprinkle hemp seeds or pumpkin seeds for crunch and omega-3 boost.
- For a sweeter flavor, drizzle extra maple syrup over citrus segments before adding.
- Use blood oranges or pink grapefruit for a colorful presentation.
Approximate Nutrition (per serving)
- Calories: 190 kcal
- Protein: 5 g
- Fat: 12 g
- Carbs: 18 g
- Fiber: 5 g
- Sugar: 10 g