Baby Kale Citrus Salad

This is a Trader Joe’s‑friendly salad that doesn’t feel like a chore: baby kale, juicy citrus, crunchy pumpkin seeds, and a simple vinaigrette you can shake in a jar. It’s an easy way to get greens, fiber, and some healthy fats in without feeling like you’re “just eating a salad.”

Trader Joe’s shopping list (approx.)

• 1 clamshell baby kale (or baby kale mix)
• 2–3 citrus fruits: satsumas, mandarins, Cara Cara, blood orange, or grapefruit
• 1 small avocado (optional but great for healthy fats)
• Raw or dry‑roasted pumpkin seeds (pepitas)
• Optional: a few pomegranate arils (frozen or fresh) for rave‑vibes color

Dressing (whisk in a jar)

• 2 tbsp extra‑virgin olive oil
• 2 tbsp fresh citrus juice (from one of the oranges/tangerines)
• 1 tbsp apple cider vinegar or rice vinegar
• 1 tsp Dijon or stone‑ground mustard
• 1–2 tsp honey or maple syrup (optional, just to soften the acidity)
• Pinch salt and black pepper

1. Toast seeds (optional but nice)

In a dry skillet on medium‑low, toast about 1/4 cup pumpkin seeds, shaking often, until they puff and smell nutty. Transfer to a plate to cool.

2. Assemble salad

1. Add baby kale to a big bowl.
2. Drizzle with 1–2 tsp of the dressing and massage briefly with your hands to soften (baby kale needs less than curly kale).
3. Add citrus segments/slices, diced avocado if using, and most of the pumpkin seeds.
4. Toss with enough dressing to lightly coat everything, then finish with the remaining seeds on top.

Little notes

You can add pomegranate arils for extra color, swap in another nut or seed if that’s what you have, or throw in some cooked grain to make it more of a full lunch bowl. The dressing keeps well in the fridge for a few days in a jar.