4
1 rating

Winter Greens with Roasted Citrus Vinaigrette

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.

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
Servings4
Calories Per Serving171
Total Fat9g14%
Sugar13gN/A
Saturated1g6%
Protein5g10%
Carbs23g8%
Vitamin A433µg48%
Vitamin B60.3mg15.1%
Vitamin C147mg100%
Vitamin E3mg15%
Vitamin K662µg100%
Calcium166mg17%
Fiber6g23%
Folate (food)161µgN/A
Folate equivalent (total)161µg40%
Iron2mg9%
Magnesium53mg13%
Monounsaturated6gN/A
Niacin (B3)1mg6%
Phosphorus104mg15%
Polyunsaturated1gN/A
Potassium664mg19%
Riboflavin (B2)0.2mg9%
Sodium329mg14%
Sugars, added4gN/A
Thiamin (B1)0.2mg11.4%
Zinc0.7mg4.7%