Description
A vibrant and refreshing Winter Salad featuring massaged kale, mixed greens, crisp apples, and a tangy homemade red wine vinegar dressing. Topped with candied nuts, creamy goat cheese, and juicy pomegranate arils, this salad balances textures and flavors perfectly for a healthy, seasonal dish.
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 1-2 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 less bitter.
- Combine the Salad Ingredients: Add the spring salad mix, shredded green/Napa cabbage or Brussels sprouts, shredded carrots, diced apples, and candied pecans or walnuts to the bowl with the kale. Toss everything gently to combine evenly.
- Prepare the Dressing: In a separate bowl or a sealed jar, whisk or shake together the red wine vinegar, Dijon mustard, honey, kosher salt, black pepper, and olive oil vigorously for about a minute until well emulsified.
- Toss Salad with Dressing: Pour the dressing over the combined salad ingredients. Toss thoroughly to ensure all the components are evenly coated with the dressing.
- Add Final Toppings and Serve: Top the dressed salad with crumbled goat cheese and pomegranate arils. Serve the salad immediately to enjoy the fresh texture and flavors.
Notes
- Make Ahead: Chop all ingredients and store separately until ready to serve. Massage the kale only just before assembling for best texture.
- Storing Leftovers: Mixed salad will wilt within a couple of hours. To store leftovers, keep salad and dressing separate or omit the spring mix. Kale and Napa cabbage hold up better and can last several days with dressing.
- Dressing Preferences: Some prefer light dressing, others heavy. Consider letting guests dress their own servings to taste.
- Nuts Substitutions: Nuts are optional. For allergies or different crunch options, sunflower seeds or other seeds work well.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 280
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 12 mg
