560 cal for 2 servings as written (most of cal in oil (216), kale (132), almonds (92) and cheese (50))
Dressing:
3 clementines, sliced in half for juicing
1/4 cup olive oil
2 teaspoons honey
1 garlic clove, crushed
juice of 3 clementines
zest of 1 clementine
1 tsp Dijon mustard (Matt added)
1 tsp of Apple Cider Vinegar (Matt added)
Salad:
8 cups chopped kale
3 clementines, peeled and separated
1/3 cup chopped almonds
1/4 cup dried cranberries
1/4 cup cheese, (feta) optional
¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds (Matt added)
Take the crushed garlic glove and sprinkle with a little salt. Smash it on a cutting board with the side of a chef’s knife to incorporate the salt and further mash the garlic. Add to a medium-sized mixing bowl.
Add the olive oil, honey, clementine zest, and juice of three clementines to the bowl with the garlic. Whisk to combine well.
To assemble the salad:
Place 8-10 cups of kale in a large serving bowl. It looks like a lot but it will reduce once you massage it. (I used about 1/2 of those really big bags you get at Whole Foods.)
Pour the dressing over the kale and massage the kale with your hands. This will fully coat the kale with dressing and also soften (and reduce in size) the kale. Massage until it becomes a bit soft and darker in color.
Sprinkle the almonds, clementine pieces, cranberries and cheese on top. Toss just before serving.