Citrus and Kale Salad With Fig and Honey Vinaigrette

Is it too soon to say that swimsuit season is just ahead? Whether you’re ready for that thought or not, fiber- and nutrient-dense foods can help us improve our eating habits and our well-being! What a delicious combination.

Citrus and Kale Salad With Fig and Honey Vinaigrette Recipe

INGREDIENTS

For the citrus and kale salad:

1 bulb fennel
1 tbsp olive oil (for roasting fennel)
Salt and pepper to taste
1 bunch kale, chopped
1/2 cup fresh pomegranate seeds
1 orange, peeled and cut into slices
1/2 head radicchio, chopped
1 ruby red grapefruit, peeled and cut into wedges
1 blood orange, peeled and cut into wedges
1/4 cup toasted pine nuts
1 avocado, cut into slices

For the fig and honey vinaigrette:

1/2 shallot, minced
2 tbsp Fig & Honey Conserve
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp lemon juice
1/4 cup lemon infused olive oil
Salt and pepper to taste

INSTRUCTIONS

For the citrus and kale salad:

1. Cut fennel into thin slices and toss with 1 tablespoon of olive oil and season with salt and pepper.
2. Roast in the oven at 400 degrees until the edges are crispy and brown. You could also use an air fryer for this step! Set aside.
3. Add all the salad ingredients into a large bowl and toss with the fig and honey vinaigrette.

For the fig and honey vinaigrette:

1. Add all the ingredients to a Mason jar and shake well.

Story by Keith Recker / Recipe and Styling by Anna Calabrese Franklin / Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.