Winter Pomegranate Salad
A colorful and crunchy winter salad with seasonal ingredients and a sweet citrus vinaigrette. Perfect for holiday tables or quick lunches.
Equipment
- - Large salad bowl
- - Small whisk or jar with lid
- - Sharp knife and cutting board
Ingredients
- - 4 oz curly kale chopped
- - 4 oz red cabbage shredded
- - ½ cup pomegranate arils
- - ½ cup candied pecans
- - ½ red onion diced
- - ½ cup crumbled blue cheese or feta
- ### Vinaigrette Dressing
- - 3 tbsp olive oil
- - 2 tbsp orange juice
- - 1 tsp orange zest
- - 1 tbsp maple syrup
- - 1 tbsp Dijon mustard
- - ¼ tsp salt
- - ⅛ tsp pepper
Instructions
- Massage chopped kale in a large bowl until tender.
- Add shredded cabbage and mix.
- Top with pomegranate arils, pecans, red onion, and cheese.
- In a separate bowl, whisk dressing ingredients until well combined.
- Pour dressing over salad and toss gently to coat.
- Serve immediately for best freshness.
Notes
- Store dressing separately if preparing ahead.
- Vegan option: omit cheese or use plant-based alternative.
- Vegan option: omit cheese or use plant-based alternative.