Winter Pomegranate Salad (Printable Version)
A fresh blend of kale, cabbage, pomegranate, pecans, and blue cheese dressed in citrus vinaigrette.
# Ingredients Required:
→ Greens
01 -
113 g curly kale, ribs removed and leaves chopped
02 -
113 g cabbage, chopped
→ Toppings
03 -
120 ml candied pecans
04 -
120 ml pomegranate arils
05 -
½ medium red onion, diced
06 -
120 ml crumbled blue cheese
→ Vinaigrette dressing
07 -
45 ml olive oil
08 -
30 ml fresh orange juice
09 -
1 teaspoon orange zest
10 -
15 ml Dijon mustard
11 -
15 ml maple syrup
12 -
¼ teaspoon salt
13 -
⅛ teaspoon freshly ground black pepper
# Guide to Cooking:
01 -
Remove ribs from kale by slicing down each side of the rib with a knife. Chop kale leaves into bite-sized pieces and transfer to a large mixing bowl. Massage leaves gently for 1 minute until they darken and soften.
02 -
Chop cabbage and add it to the bowl with the kale. Incorporate candied pecans, pomegranate arils, diced red onion, and crumbled blue cheese.
03 -
In a separate bowl, whisk together olive oil, Dijon mustard, maple syrup, orange juice, orange zest, salt, and pepper. Pour dressing over salad components and toss gently until evenly coated. Serve immediately.
# Extra Suggestions:
01 -
Massaging kale enhances tenderness and reduces bitterness, improving overall texture.