Charred Citrus Greens Salad (Printable)

Smoky charred greens mixed with a lively citrus dressing and toasted seeds for a flavorful side.

# What You’ll Need:

→ Greens

01 - 1 large bunch kale, stems removed, leaves torn
02 - 1 large bunch Swiss chard, stems removed, leaves torn
03 - 1 small head romaine lettuce, halved lengthwise

→ Dressing

04 - 1 orange, zested and juiced
05 - 1 lemon, zested and juiced
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon maple syrup
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste

→ Garnishes

11 - 2 tablespoons toasted pumpkin seeds
12 - 1 tablespoon chopped fresh parsley

# How-To Steps:

01 - Heat a grill pan or outdoor grill over high heat until hot.
02 - Lightly brush kale, Swiss chard, and romaine halves with olive oil.
03 - Grill greens in batches for 1 to 2 minutes per side until slightly charred yet vibrant; grill romaine halves cut side down for 2 to 3 minutes until char marks develop. Remove and let cool briefly.
04 - Whisk together orange juice and zest, lemon juice and zest, extra-virgin olive oil, maple syrup, Dijon mustard, garlic, salt, and pepper in a small bowl.
05 - Chop or tear grilled greens into bite-sized pieces and arrange on a serving platter.
06 - Drizzle citrus dressing over greens and toss gently to coat evenly.
07 - Sprinkle toasted pumpkin seeds and chopped parsley over the salad. Serve immediately.

# Expert Advice:

01 -
  • It turns humble greens into something smoky and exciting without any fuss.
  • The citrus dressing is bright enough to cut through the char and wake up every bite.
  • You can have it on the table in under half an hour, warm or cool.
  • It feels fancy but uses ingredients you probably already have.
02 -
  • Don't walk away from the grill, greens go from charred to burnt in seconds.
  • Let the greens cool for a minute before chopping or they'll steam and go limp.
  • Whisk the dressing just before tossing so the citrus stays bright and lively.
03 -
  • Use a pastry brush to oil the greens evenly without overdoing it.
  • Zest your citrus before juicing, it's impossible to zest a juiced fruit.
  • If your grill is too hot and the greens burn instantly, lower the heat slightly or move them to a cooler zone.

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