Kale Salad with Pomegranate Recipe | Kara Lydon

Ingredients

• 1 bunch Tuscan kale, de-stemmed and chopped (about 8 cups)
• 1 cup shredded Brussels sprouts
• 1/2 cup pomegranate seeds
• 2 small or 1 large satsuma, peeled and segmented
• 1/4 cup toasted pecans
• 1/4 cup pumpkin seeds (pepitas)
• 2 tablespoons apple cider vinegar
• 1/4 cup orange juice
• 1 teaspoon honey
• 2 tablespoons olive oil
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon satsuma (or other citrus) zest
• Salt and pepper, to taste