Serve with antioxidant-rich kale salad at your next holiday gathering, or simply serve with roasted chicken and baked sweet potatoes for a cozy winter meal. I prefer to use green curly kale for this salad because of the way it holds onto the dressing, but you can use any variety of kale.
Ingredients
Salad
2 bunches
curly kale
chopped
1 large
pomegranates
½ small
red onions
thinly sliced
2
satsuma mandarins
peeled and sectioned
Dressing
1 large
oranges
zested and juiced
4 tablespoons
extra virgin olive oil
2 tablespoons
raw apple cider vinegar
¼ teaspoons
sea salt
