Holiday Kale Salad

kale salad

If you like kale, you will love this salad. If you don’t like kale, you can always substitute spinach for kale. And, if you don’t like kale or spinach, then it’s sad. I’m sure you could substitute lettuce but it won’t be the same. So you could keep trying and learn to like kale!

I claim no credit for this recipe, but my daughter-in-law Katie graciously shared her recipe with me when she made it for us over the Thanksgiving holiday. We agree that this is a great holiday (or anytime) salad. The pomegranates with the dark kale give an appearance of a holly tree. Not only is it dainty and festive, it’s delicious as well.

kale salad

Wash the kale. Remove the vein (stem/hard part) and cut or tear kale into bite-sized pieces.

You can choose what nuts you want in the mixture. Don’t use peanuts, because that will really change the flavor and texture. Make your own combination of almonds, cashews, pecans, pistachios, and walnuts. You don’t have to include all of them, but use at least two or three. Put them in a food blender and mix them together. Don’t grind them to a powder; you want them to have some “chop” texture to them.

Kale is a great vegetable to give you plenty of vitamins and minerals. Try these for size: excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2; and a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3.  You can click here for more health benefits.

kale salad

 

Holiday Kale Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Nutritious and colorful, this delightful kale salad will add flavor, color, and texture to your holiday meal. A nutmeat mixture and pomegranates laced together with homemade dressing will have you coming back for more.
Ingredients
  • 8 cups kale - (2 bunches) washed, drained, and cut into bite-sized pieces
  • ½ - 1 cup pomegranates
  • 1½ cups nutmeat - almonds, cashews, pistachios, pecans, and walnuts. NO peanuts.
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. olive oil
  • DRESSING
  • 1 clove garlic
  • ¼ cup olive oil
  • juice of one lemon OR 2 Tbsp. lemon juice
  • ¼ tsp. sea salt or regular salt
  • ⅛ cup apple cider vinegar
Instructions
  1. Wash kale. Remove the vein.
  2. Cut kale into bite-sized pieces
  3. Chop garlic clove in food chopper/blender and add to nuts after mixing them.
  4. Put nuts into food chopper/blender and make into a chopped mixture, NOT powder
  5. Mix nutritional yeast with nuts (and garlic clove) and olive oil
  6. Add nutmeat mixture and pomegranates to kale
  7. Toss together well.
  8. Mix together ingredients for dressing
  9. Massage the leaves to get the dressing mixed through
  10. Pour over salad and refrigerate for 4 hours

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kale salad