Winter Pomegranate Salad
A colorful winter salad featuring kale, pomegranate, candied pecans, and a sweet-tart orange vinaigrette. Perfect for holidays or healthy weeknight dinners.
Equipment
- Mixing bowls
- Whisk
- Cutting board & knife
Ingredients
- - 4 oz curly kale chopped
- - 4 oz shredded cabbage
- - ½ cup candied pecans
- - ½ cup pomegranate arils
- - ½ red onion diced
- - ½ cup crumbled blue cheese
- **Vinaigrette:**
- - 3 tbsp olive oil
- - 2 tbsp orange juice
- - 1 tsp orange zest
- - 1 tbsp Dijon mustard
- - 1 tbsp maple syrup
- - ¼ tsp salt
- - ⅛ tsp black pepper
Instructions
- Remove kale ribs and chop leaves. Massage for 1 minute until tender.
- Add cabbage, pecans, pomegranate, onion, and cheese.
- Whisk vinaigrette ingredients until smooth.
- Pour dressing over salad and toss gently.
- Serve immediately or chill components separately if prepping ahead.
Notes
- Kale can be replaced with spinach or arugula (skip massaging).
- Feta or goat cheese can substitute blue cheese.
- Store undressed for up to 2 days.
- Feta or goat cheese can substitute blue cheese.
- Store undressed for up to 2 days.