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Winter Kale and Pomegranate Salad with Honey Mustard Vinaigrette

A serving of Winter kale & pomegranate salad topped with bright orange slices and pecans on a white plate.
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A hearty, colorful seasonal salad featuring massaged kale, bright pomegranate seeds, and citrus, perfect for a light winter side dish.

Ingredients

Scale
  • 1 large bunch kale (about 6 cups packed), stems removed and chopped
  • 1/2 cup pomegranate arils
  • 1 orange, segmented
  • 1/4 cup toasted pecans or walnuts
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of the olive oil and a pinch of salt. Massage the kale with your hands for 2 to 3 minutes until the leaves soften and darken slightly.
  2. Prepare the vinaigrette: In a small jar, combine the remaining 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Close the jar tightly and shake well until the dressing emulsifies.
  3. Add the pomegranate arils, orange segments, and toasted nuts to the massaged kale.
  4. Pour the vinaigrette over the salad. Toss gently to coat all ingredients evenly.
  5. Serve immediately. This salad works well as a side dish when you are looking for alternatives to standard meal planning.

Notes

  • Massaging the kale is key; it breaks down the tough fibers, making the salad tender and easier to digest.
  • If you prefer a sharper flavor, substitute maple syrup for honey in the dressing.
  • This salad pairs well with simple protein sources, offering a fresh contrast to heavier meals, unlike some meal delivery companies that focus only on heavy fare.

Nutrition

Find it online: https://carlacooking.com/winter-kale-pomegranate-salad/