Winter Greens with Roasted Citrus Vinaigrette

This recipe combines the best of winter produce into one nutrient-packed dish!

Source: Whole Foods Market


1 lemon

2 mandarin oranges, tangerines, or blood oranges

2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

1 tablespoon honey

1/2 teaspoon fine sea salt

1/4 teaspoon finely ground black pepper

1 bunch (3/4 pound) Lacinato (or dinosaur) kale, ribs removed, very thinly sliced

1 small head radicchio, halved and sliced

1 large Belgian endive, halved and sliced


Preheat the oven to 400°F. Cut lemon and oranges in half crosswise and remove any seeds. Place in a small baking dish and toss with 1 teaspoon of the oil. Turn cut-side down and roast until tender and lightly browned, about 40 minutes. Allow to cool.

Using a spoon, remove flesh from citrus and place in a blender. Pour in any juice from the baking pan. Add honey, salt and pepper, and blend until smooth, adding a tablespoon of water if the mixture is too thick to blend easily. With the motor running, slowly add remaining 2 tablespoons oil. Place vinaigrette in a large skillet over medium-low heat. Add kale and stir until lightly wilted, about 3 minutes. Add radicchio and endive, and toss until coated and warm. Divide among plates and serve warm or at room temperature.