Description
Bright, citrusy kale salad with pomegranate and goat cheese. A surprisingly delicious and healthy weeknight meal.
Ingredients
Units
Scale
- 1 bunch lacinato kale
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1 shallot
- 1 tsp lemon juice
- 1/2 tsp honey
- 1 blood orange
- 1/2 a pomegranate seeds
- 2 oz (57 g) goat cheese
- 1/4 cups (59 ml) walnuts
- Freshly ground black pepper
Instructions
- Place kale in a large bowl and pour olive oil, lemon juice, and sea salt on top.
- Using your hands, massage the kale leaves, working the olive oil, lemon juice, and salt into the leaves, tearing any large leaves into smaller pieces.
- Continue to massage for about 5 minutes, until kale is a vibrant green and has broken down.
- Set aside for at least 10 minutes.
- In a small bowl, whisk together shallot, olive oil, honey, and lemon juice.
- Pour the shallot mixture over the kale and toss to coat.
- Top kale with blood oranges, pomegranate seeds, goat cheese, walnuts, and a little bit of black pepper.
Notes
- For a milder flavor, thinly slice the shallot instead of mincing.
- To make ahead, massage the kale and refrigerate separately from the dressing. Combine just before serving to prevent wilting.
- Substitute pecans or almonds for walnuts if preferred.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 8
- Cholesterol: 15