| Serves | Prep Time | Cook Time | Total Time |
| 2 | 20 | 0 | 20 |
This baby kale citrus salad plays with sweet and tart flavors to create an invigorating balance that will wake up your taste buds! Our Red Wine Vinaigrette is the perfect flavor because it’s bold enough to soften the baby kale with flavor and stand apart from all of the other strong flavors in dish.
| 2 cups | Baby Kale |
| 1/4 cup | Pickled Onions (We used this recipe from Cookie and Kate!) |
| 1/2 apple | Granny Smith Apple, cored and cubed |
| 1/8 cup | Dried Cranberries |
| 2 | Satsuma Mandarin, peeled, halved lengthwise and sliced in 1/4 inch pieces |
| 1 Tbsp | Hemp Seeds |
| 1 Tbsp | DRESS IT UP DRESSING Red Wine Vinaigrette |
If you’re getting bored with winter produce and need something a little different, this salad is just what your recipe rotation needs!
Especially in the winter, we love having a batch of pickled onions in the fridge to use for salad toppings. They add delicious texture, and in this dish and they were the perfectly contrast to the sweet Satsuma mandarins. We tried the recipe from Cookie and Kate, which is super quick and easy!
Start by massaging the red wine vinaigrette into the baby kale for 1-2 minutes. Rinse and halve the Granny Smith apple. Remove any seeds and dice into ~1 inch cubes. Sprinkle onto the bed of kale, along with the cranberries, and hemp seeds. Place the pickled onions in the middle of the bowl, and finish it all off with the mandarin slices. Enjoy!