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:
- Cut fennel into thin slices and toss with 1 tablespoon of olive oil and season with salt and pepper.
- 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.
- Add all the salad ingredients into a large bowl and toss with the fig and honey vinaigrette.
For the fig and honey vinaigrette:
- 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
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