Description
A vibrant and refreshing Winter Salad featuring a mix of kale, spring greens, shredded cabbage, carrots, tart apples, candied nuts, goat cheese, and pomegranate arils, all tossed in a tangy homemade red wine vinegar dressing. Perfect for a healthy, colorful seasonal meal or side 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 to 2 tablespoons of lemon juice and 1 tablespoon olive oil, then gently massage the kale with your hands for a few minutes until it softens and becomes tender.
- Combine Salad Ingredients: Add the spring salad mix, shredded cabbage, shredded carrots, diced apples, and candied pecans or walnuts to the bowl with the kale. Toss gently to combine all the ingredients evenly.
- Prepare the Dressing: In a separate bowl or a lidded jar, combine the red wine vinegar, Dijon mustard, honey, kosher salt, black pepper, and olive oil. Whisk vigorously or shake well for about a minute until the dressing is emulsified.
- Toss the Salad: Pour the prepared dressing over the salad mixture and toss carefully to coat all the ingredients with the dressing evenly.
- Add Toppings and Serve: Sprinkle the crumbled goat cheese and pomegranate arils on top of the salad. Serve immediately to enjoy the freshest taste and texture.
Notes
- Make Ahead: Chop all ingredients and store them separately until ready to serve. Massage the kale just before assembling the salad to maintain texture.
- Storing Leftovers: Mixed salad will wilt within a couple of hours. To preserve leftovers, store salad components separate from the dressing and toss just before serving. Leafy greens like kale and Napa cabbage can be stored for several days even with dressing.
- Dressing Preferences: Dressing amounts can be adjusted to taste; some prefer more, some less. Consider serving dressing on the side for personal preference.
- Nut Alternatives: Nuts are optional and can be omitted for allergies. Sunflower seeds or pumpkin seeds offer a similar crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
