Citrus Arugula & Kale Salad

Ingredients

Salad

• 1 cup raw pecans

• 1 tablespoons honey

• flaky sea salt

• 3 cups kale, I use shredded Tuscan kale and curly kale

• 1 cups arugula

• 1 1/2 oranges, sliced, I used Cara Cara and Blood Oranges

• 1 avocados, sliced

• 1/4 cup cubed or crumbled feta cheese

Orange Tahini Vinaigrette

• 1/8 cup extra virgin olive oil

• 1/8 cup freshly squeezed orange juice

• 1/8 cup tahini

• 1 tablespoons apple cider vinegar

• 1 tablespoons chopped fresh chives

• 1/2 teaspoon honey

• kosher salt and black pepper

Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the pecans and honey together on the baking sheet. Bake for 10-12 minutes, until the walnuts are toasted. 

2. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt.

3. To make the vinaigrette. Combine all ingredients in a glass jar and shake to combine.

4. Add the greens to a large salad bowl and toss with about half of the vinaigrette. Add the orange slices, avocado, cheese, and toasted nuts. Gently toss. Enjoy!

Serves: 4 Time: 25 minutes Calories: 435 Protein: 8g Carbs: 21g Fat: 39g