American•healthy
Winter Salad (with Kale and Pomegranate)
I just LOVE a kale salad and as far as I'm concerned, they are welcome on every table for any holiday or non holiday meal. This beauty is packed with kale + pecans + pomegranate
- Prep time
- 25 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups of kale (washed, stemmed and cut into thin ribbons)
- 1/2 cup roasted pecans (chopped)
- 1 cup pomegranate seeds (1 medium pomegranate)
- 1/4 cup sunflower seeds (roasted and salted)
- 2 ounces feta cheese (crumbled)
- 1/2 small red onion (diced)
- 1 cove crushed garlic (optional)
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- 1
In a large bowl combine the kale, pecans, pomegranate seeds, sunflower seeds and feta cheese. Set aside while you make the dressing.
- 2
In a small spouted cup or bowl combine onion, garlic, olive oil, vinegar, honey, salt and pepper. Mix well and adjust the seasonings.
- 3
Drizzle dressing over the salad and gently toss together. Serve and enjoy!