Winter Citrus & Kale Salad That’ll Power Your Day – Fresh, Fast, and Protein-Packed
This refreshing Winter Citrus & Kale Salad blends the best of seasonal produce — crisp kale, juicy oranges, tangy grapefruit, and creamy feta — into a high-protein, antioxidant-packed dish. Perfect as a post-workout meal or light lunch, it delivers vibrant flavor and balanced macros in just 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Salad / High-Protein Meal
- Method: No-Cook / Tossed Salad
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Ingredients
For the Salad
6 cups chopped curly kale, stems removed
2 navel oranges, peeled and segmented
1 ruby red grapefruit, peeled and segmented
½ cup crumbled feta cheese
¼ cup pomegranate seeds (optional)
¼ cup toasted walnuts or almonds
1 cup grilled chicken breast or roasted chickpeas (for protein boost)
For the Dressing
2 tbsp extra virgin olive oil
1 tbsp honey
Juice of 1 lime
1 tsp Dijon mustard
Salt & pepper to taste
Instructions
1. Prepare the Kale
Rinse and dry kale thoroughly. Remove stems, chop into bite-sized pieces, drizzle lightly with olive oil, and massage for 1–2 minutes until softened and dark green.
2. Segment the Citrus
Peel oranges and grapefruit, removing pith and seeds. Slice into clean, thick segments to retain juiciness.
3. Whisk the Dressing
In a small bowl, combine olive oil, honey, lime juice, mustard, salt, and pepper. Whisk until smooth and emulsified.
4. Toss the Salad
In a large bowl, add kale, citrus segments, pomegranate seeds, nuts, and protein source. Drizzle with dressing and toss gently to coat evenly.
5. Finish and Serve
Top with crumbled feta. Serve immediately or refrigerate for up to 3 days with dressing stored separately.
Notes
For vegan version: replace honey with maple syrup and use plant-based cheese.
Add quinoa or avocado for more fiber and healthy fats.
Massage kale before adding dressing — it improves flavor and texture dramatically.