Fresh Winter Kale Salad (Print Version)
# Ingredients:
→ Winter Salad Base
01 -
½ cup pecan halves
02 -
½ small red onion
03 -
10 ounces kale, stems removed and chopped into ribbons (or 8 ounces pre-cut kale)
04 -
1 small pomegranate (about ½ cup seeds)
05 -
4 ounces crumbled feta cheese
06 -
2 tablespoons fresh parsley, chopped
→ Dijon Vinaigrette
07 -
3 tablespoons extra virgin olive oil
08 -
2 tablespoons apple cider vinegar
09 -
1 tablespoon Dijon mustard
10 -
2 teaspoons honey
11 -
¼ teaspoon kosher salt
12 -
⅛ teaspoon ground black pepper
# Instructions:
01 -
Preheat your oven to 350°F. Spread pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice, until toasted and fragrant. Keep a close eye on them to prevent burning. Remove from the baking sheet once done.
02 -
Thinly slice the red onion and place in a bowl of cold water. Let soak for 10 minutes to mellow the sharp flavor while preparing other ingredients. Drain and pat dry before using.
03 -
Cut pomegranate in half across its equator. Hold each half cut-side down over a bowl and gently squeeze around the edges. Tap firmly with the back of a wooden spoon to release the seeds. Be careful of juice splatters! Break into wedges to remove remaining seeds. Measure out ½ cup for the salad.
04 -
Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a bowl. Alternatively, combine in a mason jar and shake well.
05 -
Combine kale and soaked onions in a large bowl. Pour dressing over and toss well. For best results, let rest in the refrigerator for 20 minutes. Before serving, add toasted pecans, pomegranate seeds, feta, and parsley. Toss gently.
# Notes:
01 -
Can be made up to 8 hours ahead, including dressing. Store in refrigerator or set out up to 1 hour before serving.