Ingredients:
For the Salad:
- 1 bunch of kale, stems removed and leaves thinly sliced
- 1 cup Brussels sprouts, trimmed and thinly sliced
- 2 medium oranges, peeled, segmented, and cut into bite-sized pieces
- 1/2 cup pomegranate arils (seeds)
- 1/2 cup walnuts, toasted and coarsely chopped
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 1/4 cup Premium Extra Virgin Olive Oil
- 2 tablespoons Pomegranate-Quince White Balsamic Vinegar
- 1 tablespoon Franklin Raw Honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions:
- Remove the tough stems from the kale leaves and discard them.
- Roll up the kale leaves tightly and slice them into thin ribbons. Place the sliced kale in a large salad bowl.
- Trim the ends of the Brussels sprouts and thinly slice them. You can also use a mandolin for even slices.
- Carefully peel the oranges, removing all the white pith.
- Hold the peeled oranges over the salad bowl and use a knife to segment them, allowing the juice to drip into the bowl.
- Sprinkle the pomegranate arils and toasted, coarsely chopped walnuts over the kale, Brussels sprouts, and oranges in the salad bowl.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Taste and adjust the sweetness or acidity to your preference by adding more honey or vinegar.
- Drizzle the dressing over the salad ingredients in the bowl.
- Toss everything together to ensure the kale leaves are well coated with the dressing. You can use your hands to gently massage the kale to help tenderize it.
- Season the salad with additional salt and freshly ground black pepper to taste.
- Toss once more to ensure all the ingredients are evenly combined.
- Serve your winter kale salad immediately as a hearty and satisfying side dish or even as a light meal.