Winter Citrus Salad :: Baby Kale, Blood Orange, Pistachio

• For the salad:
• 2 handfuls baby kale, chopped
• 1 blood orange
• 1/4 cup de-shelled pistachios
• 1/2 avocado, cubed
• 1/4 cup goat cheese, crumbled
• 1 teaspoon sesame seeds
• 1/2 cup cooked quinoa (optional, but I like it, especially if this is your lunch)
• Simple vinaigrette:
• 1 lemon, juice of
• 1 tablespoon grade b maple syrup
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Pinch salt + pepper

1. Chop kale into rough, 1-inch pieces. MIx the vinaigrette in a small jar with a lid, shake well to combine. Toss the kale in the dressing and let it soak while you prepare the rest.
2. Slice off the top and bottom of the blood orange, then working with a pairing knife, cut around the fruit to remove the peel and pithy layer. Slice the orange into wedges, then carefully chop into bite-sized pieces; keep as much juice in tack as possible.
3. Add the chopped orange to the kale along with pistachios, avocado, quinoa and goat cheese.
4. Give it a couple of tosses to coat everything, divide between bowls, garnish with sesame seeds, and serve!

salad, baby kale, orange, pistachios, avocado, goat cheese, sesame seeds, quinoa, simple vinaigrette, lemon, maple syrup, balsamic vinegar, olive oil, salt

Taken from food52.com/recipes/28085-winter-citrus-salad-baby-kale-blood-orange-pistachio (may not work)