Winter Kale Salad with Pomegranate Vinaigrette
Hearty kale, crunchy pomegranate seeds, and candied pecans combine to make the perfect winter kale salad with a pomegranate balsamic dressing. Naturally vegan and gluten-free!
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No Bake
- Cuisine: American
Ingredients
Scale
For the Vinaigrette:
- 1/2 cup (120 ml) pomegranate juice*
- 1/4 cup (60 ml) balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1/4 teaspoon sea salt
- Black pepper, to taste
For the Salad:
- 1 head of lacinato or curly kale, de-stemmed and roughly chopped
- 1 cup (147 g) pomegranate seeds
- 1 small shallot, thinly sliced
- 1/2 cup (15 g) fresh parsley, chopped
- 1/2 cup (64 g) Stovetop Candied Pecans
- Salt and black pepper, to taste
Instructions
- Make the vinaigrette: add all ingredients to a small mason jar with a lid and shake vigorously until well-combined. Or, add all ingredients to a bowl and whisk well.
- Make the salad: add the kale to a large bowl and pour 1/4 cup (60 ml) of the dressing over it, then massage with your hands until darkened, tender, and reduced in size. Fold the pomegranate, shallot, and parsley into the salad, then add extra dressing, salt, and pepper to taste.
- Serve the salad on small plates, then top with candied pecans and an extra pinch of black pepper
Notes
- Pomegranate Juice: fresh is always best, so make it yourself or go for the refrigerated kind, if you can. However, shelf-stable will work in a pinch.