The holiday season is upon us! I don’t know about you, but I love this time of year because of all the delicious FOOD and time spent with family and friends around Thanksgiving and Christmas. If you’re looking for some fun sides beyond mashed potatoes and stuffing, I’ve got you covered with this Citrus Kale Salad – it’s packed with nutritious goodness and lots of zesty flavor, making it the perfect partner for your typical feasting fare. The combination of the flavors of late Fall and early Winter make it an easy addition to your holiday table! Colin personally thinks I should call this the “New Age Fruit Salad”, but I’ll let you decide… 😉
(Not So) Pro Tips
This recipe does involve a bit of prep work, so if you’re hosting this year, I’d definitely recommend prepping these components a couple of days ahead of time so as not to take up valuable oven space the day of your holiday party. However, it is something that can be pulled together in about 45 minutes if you choose to go the extra mile and pickle your shallots – otherwise, this kale salad is easily done in under 30 minutes!
To start, we’re simply going to roast the sweet potatoes in the oven at 425F. I recommend cutting them into 1/4 to 1/2 inch cubes – the smaller you cut them, the faster they’ll cook.
Now you can take out the potatoes right when they become fork tender, but I like to crisp them up a bit so they add a nice texture to the salad. Leaving the skins on also ups your fiber, which can help with digesting your large holiday meals 🙂
While the potatoes are roasting, we’re going to quick pickle some shallots to add a nice, crisp vinegar-flavor. You’ll want to peel and slice the shallot pretty thin, then add it to a bowl with the other pickling ingredients and let it sit at room temperature for about 45 minutes. You don’t have to do this step if you’re short on time, but I love the tartness it brings to the dish.
While the potatoes cool and the shallots pickle, go ahead and whip up the vinaigrette for the kale salad. I used apple cider vinegar for this recipe, but red wine vinegar would be delicious as well! Then, chop up the pecans, open and drain the mandarin oranges, measure out your dried cranberries, and prepare to assemble.
I recommend adding the vinaigrette first and massaging the kale for a few minutes.
Massage the kale..? YES!
I know it sounds a little weird, but put the kale into your salad bowl, add the vinaigrette, and get your hands in there, working the vinaigrette into the kale leaves. This really helps to tenderize the greens so they aren’t as tough and bitter – I promise it makes all the difference!
Once the kale has had its few moments of spa-like zen, go ahead and add the other ingredients. Give it all a nice toss and you’ve got a tasty, nutritious side dish ready for your holiday table!
A note on nutrition…
Kale is considered a superfood for good reason! One cup has almost 3 grams of protein and 2.5 grams of fiber, which can help with balancing your blood sugar and keeping you feeling fuller for longer. It’s also a good source of vitamins A, C, and K. Since vitamins A and K are what we consider fat-soluble vitamins, meaning they are carried in fat and better absorbed when paired with fat, the addition of olive oil and the fat from pecans helps us more efficiently absorb these vitamins and receive their benefits. How cool is that?
Kale is also packed with a lot of other great minerals such as calcium, potassium, and magnesium. However, if you aren’t a fan, other leafy greens can also give you some of the same benefits – kale is just one of the best.
Do you like kale?
If so, I’d love to hear about your favorite way to add it into your diet. I love kale salads or sautéing it in a some olive oil and garlic. However, I most often eat it in smoothie – with the right amount of fruit or peanut butter, you can barely taste it. Let me know some of your favorite kale recipes in the comments below or by sending me an email here.
Mindfully yours,
Sam
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cups
|
- 1 each shallot sliced thinly
- 1/2 tbsp sugar
- 3/4 tsp salt
- 1/4 cup apple cider vinegar
- 2 whole sweet potatoes cut into 1/4 to 1/2 inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar could substitute red wine vinegar for more crispness
- Juice of 1/2 orange
- 1-2 tsp orange zest
- 1 pinch salt
- 1-2 pinches sugar
- 1 pinch black pepper
- 10 ounces kale roughly chopped
- 1/2 cup dried cranberries
- 3/4 cup pecans roughly chopped or left whole
- 11 ounces mandarin oranges preferably packed in their own juice or light syrup
Ingredients
Quick Pickled Shallots
Roasted Sweet Potatoes
Zesty Citrus Vinaigrette
Citrus Kale Salad
|
|
- Peel and thinly slice the shallot.
- Add sugar, salt, and apple cider vinegar to a small bowl and stir until sugar dissolves.
- Add the shallots and let sit at room temperature for 45 minutes.
- Preheat your oven to 425F.
- Wash and cut the sweet potatoes into 1/4 to 1/2 inch cubes.
- Toss in olive oil, salt, and pepper, then spread evenly on a parchment lined baking sheet.
- Roast for 20 minutes, or until fork tender and slightly crispy. Remove from the oven and let cool.
- Combine all ingredients in a small dish and mix until well combined.
- Add the kale to a large salad bowl. Drizzle with the vinaigrette and massage the kale for a few minutes until tender.
- Top salad with the sweet potatoes, shallots, and remaining ingredients. Toss, serve, and enjoy!
If you aren't a fan of kale, try using another more mild leafy green such as spinach, romaine lettuce, or a combination of kale and one of those two.
