Description
Kale salad with pomegranate vinaigrette is just in time for Christmas. It’s a beautiful and festive side dish for any holiday dinner!
Ingredients
Salad
½ cup pecan halves
1/2 small red onion, halved and thinly sliced into half moons
10 ounces kale stems removed and chopped into ribbons
4 ounces crumbled goat cheese
2 tablespoons chopped fresh parsley
1 small pomegranate to yield 1/2 cup seeds
Dressing
3 tablespoons extra virgin olive oil
1 Tbsp. pomegranate molasses
2 tablespoon white wine vinegar
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Instructions
- Toast pecans: Preheat oven to 350 degrees. Spread the pecans on an ungreased baking sheet and bake for 5-8 minutes, tossing twice, until lightly toasted. Watch carefully as the pecans can burn quickly. Once toasted, remove from oven and set aside to cool.
- Make dressing: In a small bowl, whisk together all of the dressing ingredients: olive oil, white wine vinegar, pomegranate molasses, salt, and pepper until thoroughly combined.
- Prepare salad: Place the kale in a large serving bowl and pour half of the dressing over the top. Toss to coat then place in fridge gor 20 minutes or up to 45 so the dressing can soften the kale. Just before serving, sprinkle with the toasted pecans, pomegranate seeds, red onion, goat cheese, and parsley. Toss lightly with remaining dressing and serve.
Notes
- Prep Time: 15
- Cook Time: 10
- Category: Side dish
- Cuisine: American
