Go Back Email Link
+ servings
Tangerine Pistachio Kale Salad

Tangerine Pistachio Kale Salad

Susan Phillips, the CA GROWN Mom
This is the perfect, easy to make, winter salad with fresh kale, citrus, and pistachios!
5 from 5 votes
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 401 kcal

Ingredients
 
 

SALAD

  • 2-3 bunches of Lacinato kale
  • 2 teaspoons olive oil
  • 2 tangerines peeled and sections cut in half
  • 1/4 cup shelled pistachios rough chopped
  • 4 ounces shaved Parmesan cheese

DRESSING

  • 1/3 cup fresh tangerine juice about 2 tangerines, juiced
  • 1 tablespoon dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh chopped thyme
  • salt and pepper to taste
  • 3/4 cup extra virgin olive oil

Instructions
 

For salad

  • Remove the stems from the kale and rough chop the leaves. Place in a bowl and add the olive oil and toss to coat all the pieces. Set aside and make the dressing.

For dressing

  • Add all the dressing ingredients except for the olive oil to a blender and blend for 30 seconds. Slowly pour in the oil and blend until mixed well. Set aside and assemble the salad.
  • Add the kale to a large platter and layer the tangerines, Parmesan, and pistachios. Drizzle some dressing over the salad and toss to combine.

Video

Notes

Remaining dressing can be stored in the refrigerator for up to 5 days.

Nutrition

Calories: 401kcalCarbohydrates: 14gProtein: 8gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 13mgSodium: 334mgPotassium: 169mgFiber: 1gSugar: 11gVitamin A: 771IUVitamin C: 16mgCalcium: 255mgIron: 1mg
Keyword kale, Pistachio, tangerine
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!