WEEKDAYS 1e|12c|p

Christmas Kale Salad

Daphne Oz
Servings: 6
under 5 min

This tasty salad proves that the holidays can be yummy AND healthy!

  • Ingredients
  • step-by-step directions
Christmas Kale Salad
  • 1 large bunch kale (chiffonade or thinly sliced)
  • 1 granny smith apple (thinly sliced)
  • 1/4 cup pomegranate seeds
  • 1/4 Vinaigrette cup Vinaigrette pine nuts (toasted) Vinaigrette
  • 1 tablespoon fresh ginger juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/4 cup olive oil (plus 1 tablespoon)
  • kosher salt and freshly ground black pepper
  • To a large mixing bowl, add the kale and season with salt, pepper and a tablespoon of olive oil.
  • Add in the apple, pomegranate seeds and pine nuts.  Drizzle in the vinaigrette and toss to coat.
  • For the Vinaigrette: In a small mixing bowl, whisk together freshly squeezed ginger juice, apple cider vinegar, Dijon mustard and honey. Season with salt and pepper and then whisk in olive oil until fully emulsified.
  • Tips:
    1. Alternatively cut the kale into bite-size pieces. Then, massage the kale with your hands making sure to coat the kale with oil and begin to break down the cell structure.
    2. Dress the salad up to one hour ahead.
    3. This sharp, acidic salad pairs well with a rich dish such as Michael's Ham n' Cheese casserole.
rate this recipe

Latest Recipes