Description
This vibrant Winter Salad is a refreshing and nutritious blend of finely chopped kale, spring mix, shredded cabbage and carrots, crisp apples, candied nuts, and tangy goat cheese, all tossed in a zesty red wine vinaigrette. It’s perfect for a light lunch or a colorful side dish during the colder months, combining sweet, tart, and crunchy elements for a delightful winter meal.
Ingredients
Scale
Salad:
- 4 cups finely chopped kale
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 4 cups spring salad mix or your favorite salad blend
- 1 cup shredded green/Napa cabbage or Brussels sprouts
- 1 cup shredded carrots
- 2 tart crisp apples, cored and diced (like Gala or Honeycrisp)
- 1 cup candied pecans or walnuts
- 4 ounces crumbled goat cheese
- 1/2 cup pomegranate arils
Dressing:
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Massage the kale: Place the finely chopped kale in a large salad bowl. Add 1 to 2 tablespoons of lemon juice and 1 tablespoon of olive oil. Using your hands, gently massage the kale for a few minutes to soften its texture, making it easier to eat.
- Combine salad ingredients: Add the spring salad mix, shredded cabbage or Brussels sprouts, shredded carrots, diced apples, and candied pecans or walnuts to the bowl with the kale. Toss everything together to distribute the ingredients evenly.
- Prepare the dressing: In a separate bowl or sealed jar, combine the red wine vinegar, Dijon mustard, honey, kosher salt, and black pepper. Whisk or shake vigorously for about a minute to emulsify. Slowly add the olive oil while mixing until the dressing is well combined.
- Toss salad with dressing: Pour the prepared dressing over the salad ingredients. Toss thoroughly to ensure all components are coated evenly with the vinaigrette.
- Add toppings and serve: Sprinkle the crumbled goat cheese and pomegranate arils over the top of the salad. Serve immediately for the freshest taste and texture.
Notes
- Make Ahead – Chop all salad ingredients and store them separately until ready to serve. Massage the kale just before assembling the salad to maintain freshness.
- Storing leftovers – Mixed salads wilt quickly; to preserve freshness, store leftover salad components without dressing. Let guests add dressing individually. The kale and Napa cabbage can be stored with dressing for several days without wilting.
- Leftover dressing can be refrigerated in an airtight container for up to 2 weeks.
- Dressing quantity can be adjusted per personal preference; some might prefer more or less.
- Nuts are optional; for similar crunch without nuts, consider sunflower seeds especially if allergies are a concern.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
