Winter Greens with Roasted Citrus Vinaigrette

Winter Greens with Roasted Citrus Vinaigrette

Serves 4 to 6

This salad showcases cool-season ingredients such as kale, endive, lemons and mandarins. Garnish it with pomegranate seeds or toasted pumpkin seeds if you like.

  • 1 lemon
  • 2 mandarin oranges, tangerines or blood oranges
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1 tablespoon honey
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon finely ground black pepper
  • 1 bunch (3/4 pound) Lacinato (or dinosaur) kale, ribs removed, very thinly sliced
  • 1 small head radicchio, halved and sliced
  • 1 large Belgian endive, halved and sliced
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Preheat the oven to 400°F. Cut lemon and oranges in half crosswise and remove any seeds. Place in a small baking dish and toss with 1 teaspoon of the oil. Turn cut-side down and roast until tender and lightly browned, about 40 minutes. Allow to cool.

Using a spoon, remove flesh from citrus and place in a blender. Pour in any juice from the baking pan. Add honey, salt and pepper, and blend until smooth, adding a tablespoon of water if the mixture is too thick to blend easily. With the motor running, slowly add remaining 2 tablespoons oil.. Place vinaigrette in a large skillet over medium-low heat. Add kale and stir until lightly wilted, about 3 minutes. Add radicchio and endive, and toss until coated and warm. Divide among plates and serve warm or at room temperature.

Nutritional Info: 
Per Serving:Serving size: about 1 cup, 110 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 260mg sodium, 13g carbohydrate (2g dietary fiber, 6g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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