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
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Ingredients
- Salad
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1 large bunches
Lacinato Kale- cut into 1/2" slivers
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1 cup
Pomegranate airils, plus more for garnish
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1 cup
Roasted beets- cut into 1/2 inch pieces
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1/2 cup
Walnuts- toasted
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1/2 cup
goat cheese- crumbled
- Salad Dressing
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1 teaspoon
mustard- I like Stonewall Kitchen Maple Mustard
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1
shallot-minced
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1 tablespoon
Red currant Jam
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1/4 cup
Pomegranate Vinegar(can substitute white balsamic)
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1/2 cup
Olive oil
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salt & pepper to taste
Directions
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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.
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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.
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Arrange the beets, pomegranate seeds, walnuts & goat cheese on top of kale.
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Pour the remainder of the dressing over the salad & toss. Sprinkle salad with extra pomegranate seeds & serve.
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