Kale, Pear & Walnut Salad with Pomegranate Vinaigrette
This crisp fall/winter salad is a healthy, hearty addition to any meal. Use it as a side dish with your favorite chicken or fish recipe for a well balanced meal.
Servings: 6 servings
Equipment
- Large salad bowl
- chef's knife
- Cutting board
- Vegetable peeler
Ingredients
For the salad:
- 1 large bunch raw curly kale, about 5-6 cups
- 3 medium carrots, shredded (like pappardelle pasta)
- ½ medium red onion, thinly sliced
- 1 medium pear, sliced
- 1 cup raw walnuts
- ¾ cup dried cranberries, unsweetened
For the dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp raw local honey
- ½ cup (heaping) pomegranate seeds
- ½ tsp salt
- ½ tsp coarse ground black pepper
Instructions
To prepare the salad:
- Prepare fruit and vegetables: slice pear and onion. Using a vegetable peeler, create long strips of carrot by running the peeler lengthwise down the carrot. Set veggies aside. Remove the kale from stems and tear the leaves into bite-sized pieces, placing the leaves in a large salad bowl.
- Massage the kale for about thirty seconds to soften the texture. If you've never done this before, you'll squeeze the kale in your hands until it softens a bit.
- Combine vegetables and fruit with remaining salad ingredients in the large bowl with the kale. Cover and set aside in the fridge until ready to serve, so the kale leaves stay crisp.
To prepare the dressing:
- Combine all ingredients in a small bowl and whisk well to combine. Squish some of the pomegranate seeds to release the juice. The color should be a deep red, and a few of the seeds should still be intact.
- Just before serving, pour dressing over salad and gently toss, being careful not to mash the pears. Serve immediately.
- Store extra dressing in a glass jar or mason jar for up to a week.