Winter kale salad with pomegranates, feta cheese, walnuts and an easy citrus dressing is perfect for a bright, fresh side dish or light lunch!
To make the dressing: combine all ingredients in a small jar, cover and shake. Alternatively, you can use a whisk and mix this up in a bowl.
Massage the chopped kale with 1/2 of the dressing and rub the leaves with your fingers until they’re thoroughly coated. Let the kale sit for 30 minutes (or up to a day in the fridge).
Meanwhile, prep the remaining salad ingredients.
Add the remaining ingredients to the kale. Add the remaining dressing, mix thoroughly and serve immediately.
I’ve made this without the feta before, for a group that included some dairy-free folks, and it was still delicious. You could also substitute goat cheese if you prefer.
I use walnuts, but you could substitute pecans or even almonds if you prefer.
If making ahead, store the massaged kale, remaining ingredients and dressing separately in the fridge for up to 1 day. (The walnuts can sit out at room temperature.) Combine when ready to serve.
|Amount Per Serving||As Served|
|Calories 298kcal Calories from fat 178|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 4g||20%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|