A colorful, festive holiday salad with satsuma and pomegranate to include on your holiday menu. Seasonal sweet satsumas and bright red, juicy pomegranate seeds take center stage while a creamy citrus Greek yogurt dressing seals the deal.
True story: last winter, I went on a serious mission to find satsumas at the grocery store for a recipe I was developing for dark chocolate covered satsumas…which as a result of a failed mission, turned out to be dark chocolate covered mandarins. This was in February, close to Valentine’s Day and this poor soul at Whole Foods had to regretfully inform me that just sold their last satsumas of the season…and then watch me die a little inside.
So, I’ve patiently waited a whopping 10 months now for satsumas to make their return debut to grocery shelves. And the wait was worth it. Satsumas are similar to mandarins – they’re super sweet and juicy and packed with vitamin C. But this citrus wins the prize for easiest-to-peel-citrus-fruit. Hands down. Plan to pack these babies in your brown bag this winter!
I know that some people hate on salads in the winter but I see them as a vehicle to load up on all my favorite winter fruits and veggies! And for the holidays, you want a salad that will deliver both on taste and appearance. Which is why this salad is bright, bold, and beautiful (does anyone else think that should be a name of a soap opera?).
The pom seeds and satsumas brighten the dish while the toasted hazelnuts and pumpkin seeds offer that satisfying crunch.
And then there’s the dressing. Bright, tangy, and refreshing. And protein-packed! I used plain Greek yogurt to add a little creaminess and richness to the dressing. And the best part? I added all the ingredients to this mason jar, gave it a good shake, and all the ingredients were combined and smooth and creamy.Print
For the salad:
- 1 large bunch kale, de-stemmed and chopped
- 1/2 cup shredded Brussels sprouts
- 1/2 cup pomegranate seeds
- 2 satsumas, peeled and segmented
- 1/4 cup toasted hazelnuts
- 1/4 cup pumpkin seeds (pepitas)
For the dressing:
- 2 tbsp apple cider vinegar
- 1/4 cup freshly-squeezed orange juice (about one orange)
- 1 tbsp lemon juice
- 1 tsp honey
- 2 tbsp olive oil
- 1/2 cup plain Greek yogurt
- salt and pepper to taste
- For the dressing, combine all ingredients in a mason jar and shake until combined. Alternatively, whisk together in a small bowl.
- In a large bowl, add kale and dressing. Massage kale for approximately two minutes or until the leaves begin to wilt. Add the remaining salad ingredients and toss quickly to combine.