Salad with Kale and Citrus

I need to determine what is absolutely necessary for me to do each day. That is critical.

Don’t do anything else. Then come to a halt.
Sounds easy enough, but the moment I lift my head off my pillow in the morning, it becomes shockingly tough.

I’m now scheduling two or three things every day. I can do this. It’s manageable, doable, less stressful, and I can take deep breaths in and out.

Ingredients for our 30-Minute Kale Citrus Salad recipe in a mixing dish.

This time of year, all I can think about is kale and grapefruit, so it seemed only fitting that they come together in this quick 30-minute salad with quick pickled red onions and a simple red wine vinaigrette.

This salad is rich and substantial, with plenty of kale, pomegranate, red onion, grapefruit, cranberries, and green apple. This is the salad for you if you like fast, crisp salads with a combination of sour and sweet flavors.

Dressing our healthy Citrus Kale Salad with a simple red wine vinaigrette

Citrus Kale Salad, freshly mixed for a delectable gluten-free vegan side dish

How well I eat also has an impact on how I work during the day. I’m a busy person that need quick, easy, and healthy meals at all times. Kale Citrus Salad saves the day.

Salad with Kale and Citrus
A simple kale salad with sweet and tangy fruits, pickled red onions, and a simple red wine vinaigrette that takes only 30 minutes! Crunchy, hearty, and fresh, this salad is ideal for a light lunch or side salad.

Ingredients

PICKLED ONIONS IN A FEW MINUTES

1 tablespoon red onion (thinly sliced)
1/3 cup balsamic vinegar
1 teaspoon of sugar
2 tablespoons of water
SALAD
1 lacinto kale bundle (1 big bundle provides 4 cups / sliced)
2 grapefruit or orange (separated / any juice to be saved)
1 sour apple (cored and chopped)
1/4 cup dried cranberries or pomegranate arils (I used a mix of both)
DRESSING
red wine vinegar, 3 tbsp
1 tbsp dijon mustard, black pepper, and a sprinkle of salt
sweetener of choice (1/2 tbsp) (such as maple syrup or honey if not vegan)

1/3 cup extra virgin olive oil (plus more for massaging kale)
2 tbsp orange juice (optional / to add brightness)
ADDITIVES (optional)
In the spring and summer, berries are abundant.
Quinoa that has been cooked
Hempseeds, roasted almonds, or sunflower seeds are also good options (for extra protein)
Instructions
In a small mixing bowl, combine red wine vinegar, water, and sugar and whisk to dissolve. While preparing the remainder of the salad, add the sliced onions and leave aside in the fridge. If necessary, add a little more vinegar and/or water to cover the onion.

Squeeze leftover grapefruit or orange juice over kale in a big mixing bowl with 1-2 tsp olive oil (amount as given in original recipe / modify if batch size changes). Massage the kale with your fingertips to break down the bitterness and stiffness.
Set aside the apple, grapefruit, or orange segments, as well as the pomegranate or cranberries.

In a small mixing bowl, whisk together the vinegar, mustard, sugar, and salt and pepper to make the dressing. While mixing, drizzle in the olive oil, then taste and adjust seasonings as required. To enhance the tastes, I added a dash of orange juice, although this is optional.

Toss the salad with the pickled onions and the dressing (or save it for later), then serve. Leftovers may be kept in the fridge for up to two days, but they’re tastiest when they’re fresh.

dietary advice (1 of 4 servings)
a single serving
239 calories
21 g carbohydrate
2.8 g protein
17 g fat
2.4 g saturated fat
0 g trans fat
0 mg cholesterol
100 mg sodium
3 g fiber
11.7 g sugar