Winter Greens with Roasted Citrus Vinaigrette

Winter Greens with Roasted Citrus Vinaigrette
Contributor
Whole Foods Market

This salad showcases cool-season ingredients such as kale, endive, lemons, and mandarins. Garnish it with pomegranate seeds or toasted pumpkin seeds if you like.

4
Servings
83
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 lemon
  • 2 mandarin oranges, tangerines, or blood oranges
  • 2 Tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 Tablespoon honey
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1 bunch (3/4 pound) Lacinato (or dinosaur) kale, ribs removed, very thinly sliced
  • 1 small head radicchio, halved and sliced
  • 1 large Belgian endive, halved and sliced

Directions

Preheat the oven to 400 degrees. Cut lemon and oranges in half crosswise and remove any seeds. Place in a small baking dish and toss with 1 teaspoon of the oil. Turn cut-side down and roast until tender and lightly browned, about 40 minutes. Allow to cool.

Using a spoon, remove flesh from citrus and place in a blender. Pour in any juice from the baking pan. Add honey, salt, and pepper, and blend until smooth, adding a tablespoon of water if the mixture is too thick to blend easily. With the motor running, slowly add remaining 2 tablespoons oil. Place vinaigrette in a large skillet over medium-low heat. Add kale and stir until lightly wilted, about 3 minutes. Add radicchio and endive, and toss until coated and warm. Divide among plates and serve warm or at room temperature.

Nutritional Facts

Total Fat
8g
11%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
15mg
2%
Folate, total
7µg
2%
Magnesium, Mg
4mg
1%
Phosphorus, P
14mg
2%
Selenium, Se
1µg
2%
Sodium, Na
9mg
1%
Water
1g
0%

Greens Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Greens Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.