Christmas Salad
User Reviews
4.5
Christmas Salad
Description
This Christmas Salad is built on a base of kale that’s finely sliced and massaged with a homemade balsamic dressing to soften its texture and infuse flavor. The dressing includes olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and salt, blended or shaken until emulsified. Adding pomegranate seeds introduces bursts of tart juiciness while crumbled goat cheese provides a creamy contrast. Candied walnuts or pecans add crunch and a touch of sweetness, although plain toasted nuts can be used to reduce sugar content. The salad is seasoned with salt and black pepper to taste, then garnished with additional cheese, nuts, and seeds for a festive presentation.
It pairs well as a side at holiday dinners or as a colorful starter. Leftovers can be stored in an airtight container for one to two days, though the kale will darken and soften as the dressing continues to wilt the greens.
The dressing can be made in advance and refrigerated for up to three days, allowing the salad to be assembled quickly when needed.
Ingredients
- 2 kale rinsed and dried, ribs and stems removed, leaves thinly sliced, bunches
- 4 oz goat cheese crumbled
- 1 cup pomegranate seeds about 1 large pomegranate
- ⅓ cup walnuts or candied pecans, candied
- salt to taste, sea salt
- black pepper to taste, sea salt
Balsamic Dressing
- ⅓ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic minced
- ½ teaspoon salt sea salt
- fresh herbs optional, or dried herbs
Instructions
- Add all dressing ingredients into a blender and blend until combined or add all ingredients to a mason jar and shake to combine. Dressing can be made up to 3 days in advance. Make it and store in the fridge until ready to prep the full salad.
- In a large mixing bowl, combine kale with about ½ of the dressing and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add pomegranate seeds and goat cheese to the salad bowl (saving a little of each for topping), toss together and season with sea salt and pepper to taste. Add more dressing if needed. Transfer to a serving bowl, sprinkle with candied nuts, additional pomegranate seeds and goat cheese.
Notes
- Store leftovers in an airtight container for 1-2 days; kale will become softer but remains edible.
- Make the dressing up to 3 days ahead and keep refrigerated for convenience.
- Candied nuts may be homemade or store-bought; plain toasted nuts are a good lower-sugar alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1/6 of recipe (made with 1/2 of the dressing) | |
| Calories | 221kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 225mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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