This Pomegranate Winter Salad is hearty, fresh and delicious and doubles as a beautiful salad to serve during the season. With the pomegranate red and lots of green throughout, it’s as beautiful as it is tasty. The perfect accompaniment to any holiday meal.
SALAD INGREDIENTS
6 oz shredded kale
1/2 small lemon, juiced
2 tsp extra virgin olive oil
2 oz shredded carrots
2 oz shredded napa cabbage
2 oz shredded brussels sprouts
2 medium honey crisp apples
1-1/2 cups packaged candied pecans
4 oz crumbled goat cheese
1-1/2 cups butternut squash chunks
1/2 cup pomegranate seeds
DRESSING INGREDIENTS
1/2 cup red wine vinegar
4 tsp dijon mustard
4 tsp pure maple syrup
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup extra virgin olive oil
Preheat oven to 425 degrees.
Add fresh butternut squash to cookie sheet tossed with 1 tsp olive oil and 1/4 tsp kosher salt. Cook for 20 minutes or until roasted and golden. Set aside to cool.
Add shredded kale in a very large salad bowl. Add lemon juice and remaining 1/4 tsp olive oil. Massage lemon juice and olive oil into greens, for 1 minute. The greens should wilt slightly and take on a deep, green color.
Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.
Make the dressing by combining the red wine vinegar, mustard, syrup, salt, pepper and olive oil in a glass jar with lid. Shake vigorously for 30 seconds and pour over salad. Mix well.
Add the crumbled goat cheese, butternut squash, and pomegranate arils on top. Serve.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 Minutes
Serves: 4-6
