Crunchy Kale Salad with Pomegranate Vinaigrette

Posted by Rachel Dougherty on

This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.

Ingredients:

1 bunch kale, wash, remove tough stems and chop
1/4 small head red cabbage, chopped
1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
2 medium carrots, peeled and grated
1 Tablespoon Extra Virgin Olive Oil of your choice
Salt and Pepper to taste

Method:

Combine all ingredients in large bowl and toss, set aside while you make the dressing.

Kale Dressing

Ingredients:

1 small apple, diced
2 cloves garlic, peeled
1/4 Cup Herbes de Provence Olive Oil
2 teaspoons honey
1 1/2 Tablespoons Pomegranate Balsamic
1 teaspoon curry powder
Salt and Pepper to taste

Method:

Place all dressing ingredients in a food processor. Blend until smooth.

To serve:

Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.

Serves 4

Balsamic Brunch Dressing Garlic Kale Olive Oil Pomegranate Salad Side Dish Vinaigrette

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