Description
A refreshing and filling winter salad featuring crunchy kale, sweet apples, toasty pecans, and juicy pomegranate, all drizzled with a cozy maple Dijon dressing.
Ingredients
Main Ingredients
- 1 bunch Kale, curly or lacinato, sliced thin (Strip the leaves off the stems.)
- 2 medium Apples, preferably Honeycrisp, diced (Add just before serving to prevent browning.)
- 1 cup Pecans, toasted (Toast in a dry skillet for enhanced flavor.)
- 1 cup Pomegranate arils (Fresh or pre-seeded.)
- 1/2 cup Feta or goat cheese, crumbled (Optional.)
Dressing
- 1/3 cup Olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons Maple syrup
- 2 tablespoons Lemon juice or apple cider vinegar
- to taste Salt and pepper (Adjust according to preference.)
Instructions
Preparation
- Strip the leaves of kale from the stems, stack the leaves, roll them up, and slice into thin ribbons.
- In a small bowl or jar, combine olive oil, Dijon mustard, maple syrup, and lemon juice or vinegar. Season with salt and pepper, and shake or whisk until creamy.
- In a large bowl, place the kale, drizzle with a little dressing, and massage the kale with your hands for about 1 to 2 minutes.
Mixing
- Add diced apples, toasted pecans, and pomegranate arils to the kale.
- Add crumbled cheese if desired.
Finishing Touches
- Drizzle additional dressing little by little, tasting and adjusting as necessary.
- If needed, add a pinch of salt or another squeeze of lemon for more flavor.
Notes
For make-ahead options, store toppings separately and combine just before serving to retain crunch. This salad is best enjoyed fresh but can last up to 2-3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Salad, Side Dish
- Cuisine: American, Healthy