Here is the recipe for Winter Salad With Kale. This Winter Salad is full of flavor and packed with yummy winter greens, and a homemade vinaigrette. Made with massaged kale, arugula, grape tomatoes, crunchy pecans, pumpkin seeds and pomegranate arils.
Ingredients:
For the dressing:
• 3 tablespoons avocado oil OR extra-virgin olive oil
• 2 tablespoons apple cider vinegar OR lemon juice
• 1 tablespoon tahini
• 1-2 tsps sugar-free maple syrup (Lakanto) OR pure
maple syrup for paleo OR orange juice for Whole30
• fine sea salt + freshly cracked black pepper , to taste
For the salad:
• 1 bunch kale stems removed, chopped (5–6 cups)
• 1/3 cup arugula
• 1/4 cup shredded red cabbage
• 4 grape tomatoes , sliced into halves
• 2 tablespoons toasted pecans
• 1 tablespoon sliced almonds
• 1.5 tablespoon pomegranate arils
Optional:
• 5 cranberries , for garnish
• freshly chopped parsely , for garnish
Instructions:
Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.
Remove and discard the hearty stems and tear or chop the kale leaves into thin piece and place in a large mixing bowl. Drizzle with a little bit of dressing and use your hands to massage until the leaves start to soften and wilt. Add the baby spinach and cabbage to the bowl. Drizzle with dressing.
Arrange citrus on top followed by the pomegranate seeds. Top with nuts, seeds, mint and dill, if using. Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.