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+ servings
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Celebration Salad with Citrus Dressing

Yield 6 sides

Vibrant and packed with bright, seasonal flavors, Celebration Salad with Citrus Dressing is easy to pull together and makes a welcome addition to any holiday table.



  • 9- oz baby kale
  • 2 navel oranges sliced into segments save the leftover juice for the dressing
  • cup pomegranate arils seeds
  • 2 green onions thinly sliced
  • 1 large or 2 medium ripe avocados sliced
  • ¼ cup toasted hazelnuts coarsely chopped

For the Dressing

  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon salt
  • 1 teaspoon honey
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil


  • Make the dressing by whisking together the orange and lemon juice, salt, honey and pepper. Slowly drizzle in the olive oil, whisking until the dressing is well combined.
  • In a large bowl toss together the kale, orange slices, pomegranate arils, and green onions with 4-6 tablespoons of dressing. Taste and add additional dressing as needed, saving any extra for another use. Top with avocado slices, hazelnuts, and a pinch more salt if you like. Serve immediately.


Deconstruct this salad for resistant eaters by serving each part separately on a plate. Think a little pile of kale, some orange slices, pomegranate seeds, hazelnuts, and a little dressing on the side for dipping.
Substitute baby spinach for baby kale or pecans or walnuts for hazelnuts.
If you can't find ripe avocados, crumbled feta would be a great creamy substitute.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!