Hi everyone, welcome to 2016! I can hardly believe we’re here already! It takes me about 2 months to get used to speaking/writing a different year. Please tell me I’m not alone on this!
Of course, leave it to me to share a healthy salad on the first day of 2016. So cliche and typical. Listen, I am simply trying to help you stay healthy and on track for 2016! You’re welcome. If you’re anything like me, you will not want to touch desserts for about a million years after overindulging on decadent desserts during the holidays. PLUS if you celebrated with my Pear Mimosa last night, I am sure you are in need of a little extra greens to help you get back on your feet.
I will keep it short and sweet today, because we all know that staying up past midnight on a Thursday night is waaaay past our bedtime -OKAY maybe just MY bedtime; gahh I sound old!
Winter Kale Salad features all of the glorious, nutritious things that I love about winter produce. Hearty kale, crunchy pomegranates, and juicy citrus. This recipe is simple and customizable. My version is just a guideline. I couldn’t decide between grapefruit or oranges, so I threw both in. If you don’t like grapefruit – Paul despises grapefruit, but loves oranges; WEIRD – then you can easily omit the grapefruit. I threw some creamy, tangy goat cheese on top and ate this bad boy as a side salad. You could easily add some chicken, quinoa, or nuts for a more complete meal.
To top off this Winter Kale Salad we whip up a dressing using the reserved juices from the orange and grapefruit, stir in a little honey for sweetness, Greek yogurt for creaminess, apple cider vinegar for tang, and olive oil for richness. Boom! Your healthy salad is served!
Seriously, Winter Kale Salad is chocked full of vitamin C, fiber from the kale, and antioxidants from the pomegranates. If this salad doesn’t keep you healthy and on your toes for 2106 then I don’t know what will!
Make the most of the first day of 2016, my friends!
- 2 cups kale that has been stemmed and torn into bite-sized pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 orange, segmented and membranes removed (reserve juice)
- 1 grapefruit, segmented and membranes removed (reserve juice)
- ¼ cup pomegranate arils
- 2 ounces goat cheese, crumbled
- ADDITIONAL TOPPINGS: (optional)
- Cooked quinoa
- Cooked chicken
- Any nuts or seed
- FOR THE DRESSING:
- Reserved juice from orange and grapefruit
- 1 to 2 teaspoons honey
- 3 teaspoons Greek yogurt
- 1 to 2 teaspoons apple cider vinegar
- salt and pepper to taste
- ¼ to ½ cup olive oil
- In a large mixing bowl add the kale leaves, olive oil and salt. Use your clean hands to "massage" the kale until it has broken down a little. Set the kale aside.
- Segment and remove the membranes from the citrus fruit over a small mixing bowl to catch any juices; reserve the juices for the dressing.
- To the kale add the orange segments, grapefruit segments, pomegranate arils, and goat cheese. Also add any additional desired toppings now.
- FOR THE DRESSING:
- Returning to the bowl of reserved citrus juices, add the remaining ingredients for the dressing, except for the olive oil. Whisk the ingredients until they are well combined.
- Slowly stream in the olive oil while whisking until you reach your desired consistency. Taste the dressing and adjust the seasonings as needed.
- Pour over your salad just before serving.
- The kale, after it has been massaged, can be stored on its own in the fridge for a few days, although it is best when fresh. Be sure to add the remaining ingredients just before serving.
Nutrition info is a tough estimation without any additional toppings.