Holiday Kale Salad
Tapping into the festive colours of the holiday season, this red and green Holiday Kale Salad is simple, yet still bursting with flavour from fresh pomegranate seeds, crisp apple slices, and a tangy dressing with just a hint of spice. This salad is a crowd-pleaser that can be prepared ahead for your holiday festivities.
Servings 6 people
Equipment
- Immersion blender
Ingredients
- 1 bunch lacinato kale
- 1 Ambrosia or other red apple
- 80 grams pomegranate seeds (1/2 cup)
- 70 grams toasted almonds, roughly chopped (1/2 cup)
- 75 grams dried cranberries (1/2 cup)
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoon minced shallot
- 2 tablespoons maple syrup
- 1½ tablespoons Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- Fresh black pepper, to taste
Instructions
- Remove the stems from the kale and roughly chop the leaves into bite-sized pieces. Quarter, core, and thinly slice the apple.
- Add the chopped kale, sliced apple, pomegranate seeds, toasted almonds, and dried cranberries to a large salad bowl.
- In a small jar or bowl, combine the salad dressing ingredients. Use an immersion blender to blend the dressing until it is smooth. Alternatively, you can seal the jar with a lid and shake vigorously until the dressing is combined.
- Pour the dressing over the salad and toss well to coat. Kale is a pretty tough green, so I recommend getting in there with clean hands to massage the dressing into the leaves. Allow the salad to sit for 15 to 20 minutes before serving.