1. Squeeze juice from 1 clementine into a bowl. Whisk in
shallots, vinegar, Dijon and salt. Add oil while whisking.
Season with pepper.
2. Place kale in a large bowl. Toss with half of dressing, and
using hands, massage kale until tender. Transfer to a large
platter.
3. Peel remaining 3 clementines and slice crosswise into 1/4-
in,-thick rounds. Discard any seeds, then arrange slices,
pomegranate, feta and pumpkin seeds over kale. Drizzle with
remaining dressing.
Originally Submitted
7/6/2020
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