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Winter Kale Salad with Pomegranate and Goat Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 141 reviews
  • Author: Megane
  • 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 mix of kale, cabbage, crisp apples, and spring greens, topped with tangy goat cheese and pomegranate arils. Tossed in a zesty red wine vinegar dressing with a hint of honey and Dijon mustard, this salad is perfect for a healthy, flavorful meal or side dish during colder months.

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:

  • ½ cup red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil

Instructions

  1. Prepare the Kale: Place the finely chopped kale in a large salad bowl. Add 1 to 2 tablespoons of lemon juice and 1 tablespoon of olive oil, then gently massage the kale with your hands until it softens and becomes 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 all ingredients together to blend evenly.
  3. Make the Dressing: In a separate bowl or sealed jar, combine the red wine vinegar, Dijon mustard, honey, kosher salt, black pepper, and olive oil. Whisk vigorously or shake the jar for about a minute until the dressing is well emulsified.
  4. Toss with Dressing: Pour the prepared dressing over the salad mixture and toss well to ensure all ingredients are coated evenly with the dressing.
  5. Add Toppings and Serve: Sprinkle the crumbled goat cheese and pomegranate arils on top of the salad. Serve immediately for the freshest taste and texture.

Notes

  • Make Ahead: Chop all ingredients and store separately until ready to serve. Massage the kale just before assembling the salad to maintain freshness and texture.
  • Storing Leftovers: This mixed salad wilts quickly after dressing. For leftovers, keep the dressing separate and allow guests to add their own. Kale and Napa cabbage can last several days even when dressed, so consider omitting the spring mix if planning ahead. Leftover dressing can be refrigerated in an airtight container for up to 2 weeks.
  • Dressing Preferences: Adjust the amount of dressing to personal taste; some prefer a light coating while others like more flavor.
  • Nut Alternatives: Nuts are optional and can be substituted with sunflower seeds for those with allergies or to add extra crunch.

Nutrition

  • Serving Size: 1 serving (approximately 1 cup)
  • Calories: 280
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://comfortplates.com/winter-kale-salad-with-pomegranate-and-goat-cheese-recipe/