Jewels of the Winter Salad

By sticksnscones • November 26, 2012 • 0 Comments

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Author Notes: I created this salad recipe for the holiday season. The goal was to create a salad that would be pretty, delicious & healthy. The beets & pomegranates work really well together while the walnuts provide extra crunch & the goat cheese creaminess. What distinguishes this salad from the rest is the dressing. My salad dressing incorporates some of my homemade jam but you could certainly substitute a good solid store jam. Massaging the dressing into the kale is a critical step...it makes the kale softer & more flavorful.
If there are any leftovers.....this tastes just as good the next day! - sticksnscones

Serves 6

Salad

1 large bunch Lacinato Kale- cut into 1/2" slivers
1 cup Pomegranate airils, plus more for garnish
1 cup Roasted beets- cut into 1/2 inch pieces
1/2 cup Walnuts- toasted
1/2 cup goat cheese- crumbled

Salad Dressing

1 teaspoon mustard- I like Stonewall Kitchen Maple Mustard
1 shallot-minced
1 tablespoon Red currant Jam
1/4 cup Pomegranate Vinegar(can substitute white balsamic)
1/2 cup Olive oil
salt & pepper to taste

Make the dressing: In a small bowl whisk together the mustard, shallots, jam & vinegar. Slowly add the olive oil while whisking until well blended. Add salt & pepper to taste.
Place the slivered kale a large salad bowl. Add 1/2 the dressing & massage into the kale. Let it sit for 10-15 minutes so that the kale softens & absorbs the dressing.
Arrange the beets, pomegranate seeds, walnuts & goat cheese on top of kale.
Pour the remainder of the dressing over the salad & toss. Sprinkle salad with extra pomegranate seeds & serve.