Even in the darkest days of winter, sometimes a crisp, fresh salad sounds good. And, even though we are fully in the depths of winter, there is still seasonal produce to be had! Dark leafy greens, root vegetables, and citrus fruits are all near or at their peaks, and they come together in this salad deliciously.
The real star of this salad is the citrus vinaigrette. The recipe makes extra, so you’ll have some to use later in the week on another salad, or tossed with roasted vegetables. The combination of citrus zest and juice, from both lemon and orange, make this dressing a ray of winter sunshine.
I think raw kale often gets a bad rap, but there is a simple trick to making it tender and less bitter. Give it a massage! When fresh kale leaves are massaged with an acid, in this case the excess juice from the citrus fruits, it relaxes, becomes deeper in color, and loses some of the toughness that makes it less appealing. Massaged kale makes an awesome base for a salad, and stands up to heartier additions, like the carrots and beets here.
This salad is a great candidate for a weekly meal prep session, too. Because the kale and root veggies are hearty, they don’t wilt or become soggy after sitting in the fridge, even after a couple days. Serve this as a side salad with a meal, or make this salad a meal in itself by adding a sprinkle of sunflower seeds, some diced avocado, and a protein.
Original publication date: January 7, 2021
Dark leafy greens, root vegetables, and citrus fruits are all near or at their peaks in the winter, and they come together in this salad deliciously.
I invite you to try my seasonally-inspired,
plant-based recipes to create your own