Winter Kale Salad
This Winter Kale Salad will quickly become your favorite wintertime side dish. It features kale, apple, pecans, and pomegranate seeds and is drizzled in a simple yet flavorful red wine vinegar dressing.
- 1 bunch lacinato kale
- 1 tbsp olive oil
- 1 apple sliced
- 1/2 cup pecans divided
- 1/3 cup shallot sliced, divided
- 3 tbsp goat cheese plus more for topping
- 2 tbsp pomegranate seeds plus more for topping
for the dressing:
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
- pinch of salt and pepper
Use your hands to break the kale into bite-sized pieces, removing the stems and placing the kale into a large bowl. Drizzle the kale with olive oil, then use your hands to massage the kale for at least 30 seconds, which will help break down the bitterness of the kale.
Next, make the dressing. Whisk olive oil, vinegar, maple syrup, salt, and pepper together in a bowl; set aside.
Add the apple, HALF of the pecans, HALF of the shallot, goat cheese, and pomegranate seeds to the bowl with the kale. Then, pour HALF of the dressing into the bowl and use kitchen tongs to gently toss everything together.
Top the salad with the remaining pecans and shallots, and reserve the rest of the dressing for drizzling over top. Add more goat cheese/pomegranate seeds as needed. Enjoy!
*Calories are per serving and are an estimation
*Serving size varies; if you're serving this salad as a meal, serving size is 2, but if you're serving it as a side, serving size is 4
*If you want to prep this salad ahead of time, follow the instructions as-is but wait to add the apple until right before you're ready to serve
*To keep this salad vegan, simply omit the cheese or use your favorite dairy-free cheese instead.
Calories: 454kcal | Carbohydrates: 40g | Protein: 13g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 136mg | Potassium: 1029mg | Fiber: 6g | Sugar: 18g | Vitamin A: 13753IU | Vitamin C: 171mg | Calcium: 269mg | Iron: 4mg