Description
A vibrant and refreshing Winter Salad featuring a mix of kale, spring salad greens, shredded cabbage, carrots, crisp apples, candied nuts, goat cheese, and pomegranate arils, all tossed in a tangy red wine vinaigrette. Perfect for a light, nutritious 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 1-2 tablespoons of lemon juice and 1 tablespoon of olive oil. Gently massage the kale with your hands until it softens, creating a tender base for the salad.
- Add Salad Ingredients: To the bowl with kale, add spring salad mix, shredded cabbage, shredded carrots, diced apples, and candied pecans or walnuts. Toss the ingredients together to mix evenly.
- Prepare the Dressing: In a small bowl or sealed jar, combine red wine vinegar, Dijon mustard, honey, kosher salt, and black pepper. Whisk vigorously or shake the jar well for about one minute. Slowly add olive oil while whisking to emulsify the dressing.
- Toss Salad with Dressing: Pour the prepared dressing over the combined salad ingredients. Toss thoroughly to ensure all components are evenly coated with the dressing.
- Add Toppings and Serve: Top the dressed salad with crumbled goat cheese and pomegranate arils. Serve the salad immediately for the freshest taste and best texture.
Notes
- Make Ahead: Chop all salad ingredients and store separately until ready to serve. Massage the kale just before assembling the salad to keep it fresh.
- Storing Leftovers: This mixed salad wilts quickly when dressed. To store leftovers, keep salad and dressing separate. Kale and Napa cabbage can last several days without wilting if kept undressed. Store leftover dressing in an airtight container in the refrigerator for up to two weeks.
- Customize Dressing: Dressing amounts can be adjusted to personal taste. Provide dressing separately for guests who prefer more or less.
- Nuts Alternative: Nuts are optional, especially for allergies. Sunflower seeds provide a similar crunchy texture as a substitute.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
