Description
Winter Kale Salad features some of winter’s finest produce to keep you healthy and happy. It comes together in just 10 minutes, and is very customizable.
Ingredients
Units
Scale
- 2 cups kale that has been stemmed and torn into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 orange, segmented and membranes removed (reserve juice)
- 1 grapefruit, segmented and membranes removed (reserve juice)
- 1/4 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
- 1/4 to 1/2 cup olive oil
Instructions
- 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.
