Citrus Kissed Winter Salad
  • 5 ounces (about 10 cups) cleaned baby kale (arugula can be substituted)
  • 8 ounces Brussels sprouts (3 cups), ends trimmed and thinly sliced
  • ½ cup pomegranate seeds (about ½ medium pomegranate)
  • 2 medium size avocados, skin and pit removed and coarsely chopped
  • 2 cups shredded or chopped cooked chicken
  • 2 Mandarin oranges, peeled and sectioned
  • ⅔ cup roasted and coarsely chopped unsalted almonds (see note for roasting instructions if needed)
  • Honey Lime Vinaigrette (see note)
  1. Toss together all ingredients, except honey lime vinaigrette, in a large bowl. Drizzle as much vinaigrette as desired over ingredients and toss to evenly coat.
To roast almonds:
Preheat oven to 375 degrees F. Spread almonds in single layer on a baking sheet; bake just until skins are slightly darkened, about 10 minutes. Remove from oven and cooling to room temperature.

Lime Homey Vinaigrette:
2 teaspoons lime zest
¼ cup limejuice (about 2 limes)
2 tablespoons honey or agave
1 teaspoon minced garlic
½ teaspoon Dijon mustard
⅓ cup olive oil or vegetable or a combination
Kosher salt
Fresh ground black pepper

Whisk together all ingredients, except olive oil until smooth; whisk in olive oil then season with salt and pepper. Makes ⅔ cup.
Recipe by A Year at the Table at