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Fancy Kale Salad With Citrus Vinaigrette

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Course: Salad



  • 1 bunch of curly kale with stems removed and leaves torn
  • 1 tsp. lemon juice from about half of one small lemon
  • ½ tsp. olive oil
  • ¼ cup olive oil
  • 1/3 cup orange juice from about 1-2 large oranges
  • 1 tsp. orange zest optional
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. tahini
  • 1 Tbsp. apple cider vinegar
  • ½ Tbsp. honey
  • ½ tsp. sea salt
  • ¼ tsp. pepper


  • Cooking spray
  • 1/3 cup goat cheese cubed
  • 1 large sweet potato diced into ½-in. cubes
  • 16 oz. Brussels sprouts sliced into thin ribbons with bottoms removed
  • ½ cup pecans
  • ½ cup pomegranate seeds
  • ½ Tbsp. olive oil


  • Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly grease with cooking spray. Place the cubed sweet potatoes on the sheet and drizzle with ½ tablespoon olive oil. Add sea salt and pepper to taste. Mix well, evenly spreading the potatoes across the sheet pan. Roast for 30 minutes, or until tender and slightly browned, stirring every 10 minutes.
  • Spread out the pecans on a small, ungreased sheet pan. When the potatoes have 10 minutes remaining, roast the pecans on a different rack for 5-10 minutes, shaking and stirring every 3-4 minutes to prevent burning. Remove from oven once lightly browned.
  • Rinse the kale with water and dry it well with paper towels or in a salad spinner. Tear the leaves into bite-sized pieces and place them in a large mixing bowl. Add lemon juice and ½ teaspoon olive oil. Massage the leaves with your hands until they start to shrink.
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