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Winter Kale Salad with Apples and Pomegranate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 72 reviews
  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A vibrant and refreshing Winter Salad featuring a nutritious mix of kale, spring salad greens, cabbage, carrots, crisp apples, candied nuts, crumbled goat cheese, and pomegranate arils, all tossed in a tangy and slightly sweet red wine vinaigrette. Perfect for a light meal or a festive side dish.

Ingredients

Scale

Salad:

  • 4 cups finely chopped kale
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 4 cups spring salad mix or your favorite salad blend
  • 1 cup shredded green/Napa cabbage or Brussels sprouts
  • 1 cup shredded carrots
  • 2 tart crisp apples, cored and diced (like Gala or Honeycrisp)
  • 1 cup candied pecans or walnuts
  • 4 ounces crumbled goat cheese
  • 1/2 cup pomegranate arils

Dressing:

  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

Instructions

  1. Prepare the kale: Place the chopped kale in a large salad bowl. Add 1-2 tablespoons of lemon juice and 1 tablespoon of olive oil. Massage gently with your hands for a few minutes until the kale softens and becomes more tender.
  2. Combine salad ingredients: Add the spring salad mix, shredded cabbage, shredded carrots, diced apples, and candied pecans or walnuts to the bowl with the kale. Toss gently to combine all ingredients evenly.
  3. Make the dressing: In a small bowl or sealed jar, combine red wine vinegar, Dijon mustard, honey, kosher salt, and black pepper. Whisk or shake vigorously for about one minute to emulsify. Slowly drizzle in the olive oil while whisking or continue shaking until well blended.
  4. Toss salad with dressing: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all the ingredients with the dressing evenly.
  5. Add toppings and serve: Top the dressed salad with crumbled goat cheese and pomegranate arils. Serve immediately for the best texture and flavor.

Notes

  • Make Ahead: Chop all salad ingredients and store them separately until ready to serve. Massage the kale just before assembling to keep it fresh and tender.
  • Storing Leftovers: Mixed salad will wilt within a few hours. To preserve leftovers, store components separately without dressing or have guests add their own dressing. Kale and Napa cabbage last several days even with dressing. Store leftover dressing in an airtight container in the fridge for up to 2 weeks.
  • Dressing Preferences: Dressing amounts can be adjusted based on personal preference as some may like more or less.
  • Nut Alternatives: If allergies are a concern, omit nuts or substitute with sunflower seeds for a similar crunch.

Nutrition

  • Serving Size: 1 serving (about 1/6 of recipe)
  • Calories: 280 kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 10 mg

Find it online: https://recipestrend.com/winter-kale-salad-with-apples-and-pomegranate-recipe/