Description
This refreshing Winter Salad combines tender massaged kale with a mix of spring greens, crunchy cabbage, sweet apples, and candied nuts, all topped with tangy goat cheese and vibrant pomegranate arils. Finished with a zesty homemade red wine vinaigrette, this salad offers a perfect balance of textures and flavors, ideal for a healthy and colorful meal or side dish during the 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
- Massage 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. Using your hands, gently massage the kale for a few minutes until it softens and becomes more tender, which makes it easier to eat and enhances its flavor.
- Combine Salad Ingredients: To the massaged kale, add the spring salad mix, shredded cabbage or Brussels sprouts, shredded carrots, diced apples, and candied pecans or walnuts. Toss everything together thoroughly to distribute the ingredients evenly.
- Prepare the Dressing: In a separate bowl or sealed jar, whisk or shake together the red wine vinegar, Dijon mustard, honey, kosher salt, black pepper, and olive oil vigorously for about one minute, until the dressing is well emulsified.
- Toss Salad with Dressing: Pour the dressing over the combined salad ingredients and toss gently but thoroughly to ensure every element is coated with the dressing.
- Add Final Toppings and Serve: Sprinkle the crumbled goat cheese and pomegranate arils over the top of the dressed salad. Serve immediately to enjoy the salad at its freshest and crispiest.
Notes
- Make Ahead: Chop all the ingredients and store them separately until you are ready to serve. Massage the kale only just before assembling the salad to maintain its texture.
- Storing Leftovers: Because the salad wilts quickly once dressed, store any leftovers without the dressing for best preservation. The kale and Napa cabbage will last several days undressed, and leftover dressing can be kept in an airtight container in the fridge for up to two weeks.
- Dressing Preferences: Allow guests to add their own dressing as per their taste preferences as some might like more or less than others.
- Nuts Alternatives: Nuts can be omitted due to allergies; sunflower seeds make a great crunchy alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 12 mg
