Description
This winter kale salad has fresh kale, juicy pomegranate seeds, creamy goat cheese, crunchy walnuts, and a quick pomegranate vinaigrette. It is so easy to throw together for a delicious side dish everyone will love!
Ingredients
Scale
For the kale salad
- 2 bunches of kale – 6-8 cups chopped
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 4 ounces of crumbled goat cheese
- 1 cup fresh pomegranate seeds
- 1 cup orange segements
- 1/2 cup walnuts
For the pomegranate vinaigrette
- 1/4 cup pomegranate juice
- 1 teaspoon garlic paste
- 1/2 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- Salt – to taste
Instructions
- Prepare the kale – remove the kale leaves from the stems by running your hand down each stem of kale, and discard the stems. Rinse and dry the kale well ( I like to use a salad spinner). Then roll the kale leaves up and run a sharp knife through the kale leaves to cut them into beautiful kale ribbons. Add the prepared kale to a large bowl. Then drizzle it with the olive oil and add the salt. Massage it using your hands or salad tongs for 1-2 minutes, then let it sit for a few minutes while you prepare the rest of the ingredients.
- Assemble the salad – add the rest of the salad ingredients (pomegranate seeds, oranges,goat cheese, walnuts) to the bowl with the kale.
- Mix up the dressing – add all of the dressing ingredients to a mason jar fitted with a lid and shake it well to fully emulsify.
- Dress, toss, and serve – pour the dressing evenly over the kale salad, toss everything together then top the salad with more pomegranate seeds, orange segments, cheese, and walnuts.
Notes
- Do not skip massaging the kale – it removes the bitterness and makes the kale more tender, flavorful and easier to eat.
- You can prep the kale and dressing a few days in advance. Store the dressing in a mason jar with a tight lid in the fridge. Roll the prepped kale in a damp paper towel in a ziplock bag and keep it in the crisper drawer of your refrigerator for up to 5 days.
- Add protein like cooked chicken or salmon to the salad to make it a complete meal.
- Store leftovers in a container in the fridge for 1-2 days or store the salad undressed in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Category: Quick and Easy Salads
- Method: No cook
- Cuisine: American
