Sunterra Kale, Orange and Pomegranate Salad with Honey Vinaigrette
- 4 to 5 cups kale
- 2 cups orange wedges (use a mix of Valencia and blood oranges)
- 1 cup pomegranate seeds
- 1 cup cucumber slices
- 1 each yellow tomatoes, sliced or wedged
- 1 each red tomato, sliced or wedged
- 1 cup bell peppers, julienned (red and green)
- ¼ cup red onion, thinly sliced
Vinaigrette:
- 4 to 5 tbsp. fresh Meyer lemon or lemon juice
- 2 tbsp. honey
- 4 tbsp. olive oil or camelina oil
- 1 ½ tbsp. white wine
- ¼ tsp. garlic, finely chopped
- 1/8 tsp. chili flakes (optional)
- 2 tsp. cilantro, chopped
- 1 tsp. fresh basil, chiffonaded
- Salt and pepper to taste
Wash and cut the kale, discarding any tough inner ribs.
Prepare the vinaigrette by whisking the lemon juice, wine and honey. Once the honey melts away add rest of the ingredients and whisk together.
Toss the kale with half the vinaigrette and store in a cooler for it to soften.
Meanwhile cut the rest of the vegetables. To remove the pomegranate seeds, cut the pomegranate in half horizontally. Hold one half in your palm with the skin side up. Tap the outside with a wooden spoon and the arils will fall out.
Place the softened kale on bottom of a salad platter. Top with the oranges and vegetables decoratively and drizzle the rest of the vinaigrette on top. Sprinkle the pomegranate seeds on top.
You may add other ingredients on top like shaved Merlot BellaVitano cheese, goat cheese, avocado or crisp Sunterra Farms bacon for added flavour.
