Ingredients:

  • 5 oz Baby Arugula
  • 4 cups Curly Kale, stems removed and shredded
  • 1 large English Cucumber, sliced into crescents
  • 0.5 small Red Onion, thinly sliced
  • 1 cup Pomegranate arils
  • 2 large Navel Oranges, segmented
  • 0.5 cup Feta cheese, crumbled
  • 0.5 cup dried cranberries
  • 1 cup Pecan halves
  • 1 tbsp Maple syrup
  • 0.25 tsp Cayenne pepper
  • 0.33 cup Extra virgin olive oil
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Fresh orange juice
  • 1 tsp Dijon mustard
  • 1 tbsp Honey
  • 0.25 tsp Salt
  • 0.125 tsp Black pepper

Instructions:

  1. Place the 4 cups of shredded curly kale into your largest bowl. Sprinkle with the 0.25 tsp of salt and a drizzle of the olive oil. Use your hands to firmly squeeze and rub the leaves together for about 2 minutes until the kale looks dark green and feels soft.
  2. Add the arugula, sliced cucumber, and red onion to the kale base.
  3. Place the 1 cup of pecan halves in a dry skillet over medium heat. Toast for 2 minutes until they smell nutty. Add the 1 tbsp maple syrup and 0.25 tsp cayenne pepper. Stir constantly for 3 minutes until the syrup has thickened and coats the nuts completely. Transfer to parchment paper to cool and harden.
  4. Prepare the dressing by whisking together olive oil, apple cider vinegar, orange juice, Dijon mustard, honey, salt, and pepper in a small jar until emulsified.
  5. Top the greens with orange segments, pomegranate arils, crumbled feta, dried cranberries, and the glazed pecans.
  6. Drizzle with the citrus vinaigrette just before serving and toss gently to combine.