Winter Citrus Salad

I'm obsessed with this salad.

I created it about 2 years ago and have been making it in cooking classes and healthy eating presentations every since! 

What's so awesome about it?  

Well, let me tell you!

1. It's a spectacular celebration of cold weather produce.

Kale is at it's best in the fall and winter months - showing off it's sweeter side and offering a softer texture. Fennel brings a fragrant, earthiness, a wonderful crunch, and a licorice/anise flavor that is so wonderfully balanced by the creamy avocado & the bright citrus fruits (oh my gosh, yum!). Juicy, colorful citrus are like playful jewels bringing so much life to this dish, and tons of much needed vitamin c, beta carotene and other antioxidant nutrients. And then there the bright pop of fresh pomegranate seeds, that bring a playful crunch and a delightful tart, yet sweet bite.  

2. It's a crowd pleaser!

And, it doesn't wilt - making it the perfect salad to bring to a holiday gathering. 

So, without further ado  - please dig into my Winter Citrus Salad. Your taste buds are gonna love you. 


½-1 bunch kale (depending on fullness - about 5 full stems is perfect)

1 cup pomegranate seeds

1 fennel bulb (finely sliced)

3 citrus fruits (I use 1 grapefruit, 1 clementine, and 1 satsuma tangerine)

1/4 -1/2 cup walnuts, to taste

1 avocado,

Zest & Juice of ½ lemon

½-1 tbsp honey

1/8 tsp fine sea salt



Rinse and dry kale stems. Separate the kale leaves from the stem, chop or tear into approx. 2 inch bites and add to a medium size bowl. Add avocado, lemon juice & zest, honey and salt to the kale and massage into the leaves with your hands. You’ll want to mix the salad until the avocado resembles a purée, and all the kale leaves are evenly coated. This will be your dressing, and the oils from the avocado will soften up the kale. You can refrigerate the salad while preparing the rest of the ingredients.

For the citrus: I like to make pretty slices that really show of the bright color of the fruit. To do that, don't just peel the citrus and segment. Instead use this method: 

(images from SeriousEats.com - they have a great full tutorial on methods of cutting citrus) 


Trim each end of the fruit, so that you can see the flesh and have cut off most of the white pith. 

Set the fruit flat on one of the cut ends, and slice off all the remaining peel,





Work around the natural contour of the fruit, to save as much flesh as possible. 


Cut out beautiful wedges! 






This process will create a LOT of juice - try to save as much of it as you can and add it to the salad ;) 

Finally, Top kale mixture with citrus, walnuts, fennel & pomegranate seeds. Serve immediately, or refrigerate for up to 2 days.

Did you Know?

<---Pink & red grapefruit contains LYCOPENE, a catotenoid antioxidant often associated with tomatoes. Among the common dietary carotenoids, lycopene has the highest capacity to help fight oxygen free radicals, which are compounds that can damage cells. Additionally, grapefruit is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like grapefruit may help reduce cold symptoms or severity of cold symptoms; over 20 scientific studies have suggested that vitamin C is a cold-fighter (http://www.whfoods.com)


I hope you love it as much as I do.  Please feel free to share it with friends & family - it makes a wonderful addition to the holiday table.