Description
A vibrant and refreshing winter salad featuring kale, crisp apples, shredded cabbage, and crunchy candied pecans, all tossed in a tangy red wine vinaigrette and topped with creamy goat cheese and juicy pomegranate arils. Perfect for a healthy, colorful, and nutrient-packed meal or side dish during the colder months.
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 of olive oil, then gently massage the kale with your hands until it softens, making it easier to eat and more tender.
- Add Vegetables and Nuts: Add the spring salad mix, shredded green or Napa cabbage, shredded carrots, diced apples, and candied pecans or walnuts to the bowl. Toss everything together gently to combine the ingredients evenly.
- Prepare the Dressing: In a separate bowl or a sealed jar, combine the red wine vinegar, Dijon mustard, honey, kosher salt, and black pepper. Whisk well or shake vigorously in the jar for about a minute to emulsify the dressing.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss thoroughly to coat all the ingredients evenly with the dressing, enhancing the flavors throughout the salad.
- Garnish and Serve: Top the dressed salad with crumbled goat cheese and fresh pomegranate arils for a creamy texture and a burst of juicy sweetness. Serve immediately to enjoy the salad at its freshest.
Notes
- Make Ahead – You can chop all the ingredients and store them separately until ready to serve. Massage the kale just before serving to keep it fresh and tender.
- Storing leftovers – This salad is best served fresh as it wilts quickly after dressing. To store leftovers, keep the dressing separate and add it when serving again. Kale and Napa cabbage can store for several days with or without dressing.
- Dressing can be customized – Allow guests to add their own dressing to cater to individual taste preferences.
- Nuts are optional – For allergies, substitute nuts with sunflower seeds or omit them entirely for a crunchy texture without allergens.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
