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
Ingredients
- Salad
-
1 large bunches
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
Directions
-
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.
See what other Food52ers are saying.