Winter kale salad with pomegranates and feta cheese
Winter kale salad with pomegranates, feta cheese, walnuts and an easy citrus dressing is perfect for a bright, fresh side dish or light lunch!
Yield: 4 -6 servings
Ingredients
- 1 bunch kale, with leaves removed from stems and finely chopped
- 1 pomegranate, seeded
- ½ cup walnuts, toasted and roughly chopped
- ⅓ cup crumbled feta cheese
For the citrus dressing
- ¼ cup extra-virgin olive oil
- ¼ cup fresh orange juice (zested first)
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- zest of 1 orange
Instructions
- 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 ½ 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.
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Notes
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.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Cholesterol: 9mg | Sodium: 205mg | Fiber: 4g | Sugar: 16g
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