Kale salad with goat cheese and pomegranate

Kale salad with goat cheese and pomegranate

A beautiful winter salad is packed with flavor and nutrients. Kale is king. It's one of the most nutrient-dense foods in the world – loaded with high amounts of vitamin A, K and C. Even if pomegranate contain some carbs, they are carbs well invested. This super fruit has been valued for its medicinal properties since ancient times.

Kale salad with goat cheese and pomegranate

A beautiful winter salad is packed with flavor and nutrients. Kale is king. It's one of the most nutrient-dense foods in the world – loaded with high amounts of vitamin A, K and C. Even if pomegranate contain some carbs, they are carbs well invested. This super fruit has been valued for its medicinal properties since ancient times.
USMetric
8 servingservings

Ingredients

  • 12 oz. 350 g kale
  • 2 tbsp 2 tbsp olive oil
  • ½ tsp ½ tsp salt
  • ½ cup 125 ml (75 g) pumpkin seeds
  • ½ ½ pomegranate, peeled and seeds separatedpomegranates, peeled and seeds separated
  • 8 oz. 225 g goat cheese or feta cheese
vinaigrette
  • ½ cup 125 ml olive oil
  • 2 tbsp 2 tbsp balsamic vinegar
  • 1 tbsp 1 tbsp Dijon mustard
  • 3 tbsp 3 tbsp orange juice
  • sea salt and ground black pepper

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. If you haven't bought pre chopped and ready to use kale, start off by washing and drying the kale. Cut off the ribs/stem from each kale leaf. Chop the kale into bite-sized pieces. Put it on a big plate or bowl.
  2. To tenderize the kale, sprinkle with a pinch of salt and drizzle with olive oil and massage the kale with your hands until they darken in color.
  3. Roast the pumpkin seeds in a dry frying pan on medium heat until they got a bit it of color. Set aside.
  4. Deseed the pomegranate.
  5. Whisk together all the ingredients for the vinaigrette in a bowl. Pour it over the kale and mix.
  6. Add almost all of the pumpkin and pomegranate seeds, save some for garnish, and toss together.
  7. Crumble the goat cheese on the salad and top with the remaining pomegranate and pumpkin seeds. Season with freshly ground black pepper and sea salt.

Tip

Feel free to swap the kale leaves for baby spinach.

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