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Winter Kale Salad with Beets and Pomegranate



Is there more of a seasonal winter salad than this one? This is our Winter Kale Salad with Beets & Pomegranate. It is a mix of bitter and sweet and you're going to love how easy it is to make. Now I know you're probably thinking that beets are hard to make and they can take a long time to cook -sure. But, you can also opt for buying them premade to save yourself some time! Otherwise, the rest of this salad is truly so simple and quick to make. All you need is Tuscan kale, beets, pomegranate juice, lemon, Turkish dried figs, and pomegranate. The rest of the ingredients are pantry staples that you'll most likely have.


It's a refreshing salad to pair with a pasta dish (like we did) or even next to a protein like chicken or fish. Remember, this IS part of our holiday dinner menu but you can make it anytime you want. I wanted to mention that if you'd like to add nuts to this salad you totally can. I've added both slivered almonds and walnuts to it and they both add an extra crunch to the recipe. Let's get to it!


Yields: 4

Portion: 1 bowl


Prep time: 15 minutes

Total time: 20 minutes


This recipe is dairy free, gluten free and vegan.

 

Ingredients:

2 beets, raw or precooked, finely chopped


4 cups Tuscan kale, finely chopped, stems removed

Juice of ½ lemon

1 tbsp extra virgin olive oil

Dash of salt


6 dried figs, chopped into quarters

⅔ cup pomegranate arils


Pomegranate vinaigrette

2 tbsp pomegranate juice

4 tbsp extra virgin olive oil

1 tbsp salt

½ tsp dried rosemary

Juice of ½ lemon

½ tsp apple cider vinegar

 

Instructions:

1. Cook the beets: if you grabbed raw beets, rinse them well. Add them to a pot of water and allow them to cook on the stove top for 1 hour (or until you can pierce a fork through them). Once cooked, peel back the skin.


2. Prep the kale: grab a mixing bowl or Pyrex bowl and add in the kale. Massage the kale with lemon, olive oil, and salt. Massage with your hands until you cannot hear the crunch of the kale anymore.


3. Prep the rest: add the prepared beets, figs, and pomegranate arils into the mixing bowl.


4. Prep the vinaigrette: in a separate small bowl, add in the ingredients of the pomegranate vinaigrette and mix well. Pour the dressing onto the kale, beets, figs, and pomegranate arils. Mix the vinaigrette in well until salad is evenly coated.


5. Serve: grab a serving bowl of choice and use tongs to add the mixed salad into this new bowl. Serve and enjoy!


xoxo,

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