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.
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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
â…” 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
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