Winter Kale Salad
Festive pear and kale salad with lemon vinaigrette an.d pomegranate
Ingredients
Dressing
- ½ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice (1 lemon)
- 1 tablespoon honey
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Salad
- 6 cups torn kale leaves
- ¼ cup baby arugula
- 2 USA Pears sliced
- ¼ cup honey glazed sliced almonds or nuts of your choice
- ¼ cup pomegranate seeds
- 2 tablespoons roasted sunflower seeds
- Shards of manchego cheese
Instructions
- Combine all dressing ingredients in a jar with a screw top lid; shake to blend.
- Place kale in a large bowl. Drizzle kale with a tablespoon or two of dressing. Massage kale with your hands for 1 to 2 minutes or until it becomes tender and a deeper green in color.
- Pour remaining dressing into a small serving bowl and place in center of a large round serving plate.
- Arrange kale around the bowl on the plate forming a wreath. Top with arugula, sliced pears, almonds, pomegranate seeds and cheese.
- Spoon dressing over salad just before serving.
Notes
No pomegranate seeds? Substitute dried cranberries.
Nutrition
Calories: 284kcalCarbohydrates: 22gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.01gSodium: 232mgPotassium: 211mgFiber: 4gSugar: 16gVitamin A: 2.134IUVitamin C: 25mgCalcium: 75mgIron: 1mg
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