Juicy satsuma segments add a delightful brightness to this winter greens salad.
Crunchy Salad with Satsuma Vinaigrette
Serves: 4 to 6
Ingredients
- 3 cups thinly sliced lacinato kale (about 1⁄2 bunch)
- 2 cups thinly sliced Brussels sprouts (about 1⁄2 pound)
- 1 cup thinly sliced red cabbage
- 1 cup satsuma segments
- 1⁄2 cup chopped toasted pecans
- 3⁄4 teaspoon kosher salt, divided
- 1⁄4 cup fresh satsuma juice
- 1 1⁄2 tablespoons red wine vinegar
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon ground black pepper
- 3 tablespoons canola oil
Instructions
- In a large bowl, combine kale, Brussels sprouts, cabbage, satsuma segments, pecans, and 1⁄2 teaspoon salt.
- In a medium bowl, whisk together satsuma juice, vinegar, sugar, pepper, and remaining 1⁄4 teaspoon salt; whisk in oil in a slow, steady stream. Pour over salad; toss gently. Cover and refrigerate for at least 20 minutes or up to 1 hour. Toss again just before serving.
