Description
A refreshing and vibrant Winter Salad featuring finely chopped kale, spring mix, shredded cabbage, carrots, tart apples, candied nuts, goat cheese, and pomegranate, all tossed in a homemade tangy red wine vinaigrette. Perfect for a healthy, colorful, and crunchy seasonal salad.
Ingredients
Scale
Salad:
- 4 cups finely chopped Kale
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 4 cups spring salad mix or your favorite salad blend
- 1 cup shredded green/Napa cabbage or Brussels sprouts
- 1 cup shredded carrots
- 2 tart crisp apples, cored and diced (like Gala or Honeycrisp)
- 1 cup candied pecans or walnuts
- 4 ounces crumbled goat cheese
- 1/2 cup pomegranate arils
Dressing:
- ½ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Massage the Kale: Place the finely chopped kale in a large salad bowl. Add 1-2 tablespoons of lemon juice and 1 tablespoon of olive oil. Using your hands, gently massage the kale until it softens and reduces slightly in volume, which helps improve its texture and flavor.
- Combine Salad Ingredients: Add the spring salad mix, shredded green/Napa cabbage or Brussels sprouts, shredded carrots, diced tart apples, and candied pecans or walnuts to the bowl with the kale. Toss everything together gently to combine all the components evenly.
- Prepare the Dressing: In a separate bowl or a sealed jar, mix the red wine vinegar, Dijon mustard, honey, kosher salt, black pepper, and olive oil. Whisk vigorously or shake the jar for about a minute to emulsify the dressing thoroughly and blend all flavors.
- Toss Salad with Dressing: Pour the prepared dressing over the combined salad ingredients in the bowl. Toss well to coat all the salad components evenly with the dressing.
- Add Toppings and Serve: Sprinkle the crumbled goat cheese and pomegranate arils on top of the dressed salad as a final garnish. Serve immediately to enjoy the freshest textures and flavors.
Notes
- Make Ahead: Chop all ingredients and store them separately until ready to serve. Massage the kale only when assembling to maintain texture.
- Storing Leftovers: Mixed salads wilt quickly; store leftover salad components separately without dressing. Kale and napa cabbage hold up well refrigerated for several days. Store leftover dressing airtight in the fridge for up to 2 weeks.
- Dressing Preference: Consider letting guests add dressing themselves to accommodate varying tastes.
- Nut Alternatives: Nuts are optional and can be substituted with sunflower seeds for crunch, especially with allergies.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
