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Nadia James

Kale Pomegranate Orange Potluck Salad

Kale Pomegranate Orange Potluck Salad — A fresh, colorful salad that helps balance rich winter dishes.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 portions
Course: Side Dish
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups washed mixed sturdy salad greens, fully dried
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pomegranate arils
  • 1 whole orange, peeled and segmented
  • 1/4 cup toasted pepitas

Equipment

  • salad bowl
  • small jar
  • knife

Method
 

  1. Wash and thoroughly dry the greens, then place them in a large serving bowl.
  2. Whisk olive oil, lemon juice, Dijon, salt and black pepper in a small jar.
  3. Prepare the remaining mix-ins (pomegranate arils, orange, peeled and segmented, toasted pepitas), cutting bulky items into bite-size pieces as needed.
  4. Toss greens with dressing only when ready to serve; scatter mix-ins on top so the salad stays crisp.

Notes

  • Keep greens and dressing separate if traveling to a potluck.
Storage: Refrigerate dressing and prepared toppings separately up to 2 days. Add dressing shortly before serving; discard dressed salad after extended buffet service.
Serving suggestion: Serve on a festive platter.