This Citrus Salad is light, refreshing and packed with healthy winter greens, bright and sweet citrus and a homemade orange vinaigrette. Made with massaged kale, baby spinach, grapefruit, oranges, crunchy nuts, pumpkin seeds and pomegranate arils. Naturally vegan, gluten-free, paleo and Whole30 friendly.
Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.
PREP GREENS: Remove and discard the hearty stems and tear or chop the kale leaves into thin piece and place in a large bowl. Drizzle a little bit of dressing and use your hands to massage until the leaves start to soften and wilt.
Add the baby spinach and cabbage and drizzle with a little bit more dressing and toss lightly to coat.
CUT CITRUS: Wash the citrus skin and dry. Use a sharp knife to cut and remove the peel. Cut into round slices and set aside.
ASSEMBLE SALAD Place the greens on a large platter serving bowl. Arrange the citrus, pomegranate seeds, walnuts, pistachios, pumpkin seeds, mint and fresh dill, if using on top. Sprinkle lightly with hemp seeds.
Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.