Purple Kale Salad with Pomegranate Vinaigrette

Healthy purple kale, oranges feta and olives topped with sweet and tangy pomegranate dressing.

Here we are in the middle of January.  The time where we sware off fat, sugar and such like.  Did you indulge enjoy yourself too much?

I did.  So I’m still in sware off  mode, but I can’t promise that I’m strictly sticking to it.  Moderation is key.

So to help us out I made us a salad.

It’s super healthy and chock full of kale, oranges and pomegranate.  And the pomegranate dressing that I promised you last time tops this salad off beautifully.  It’s a little sweet, a little tart and good for you.

If you want to find out more about kale’s health benefits go here and for pomegranate here.

Have you ever had purple kale?  It tastes the same as the green dinosaur kale, but it’s prettier than the green.  Don’t you agree?

On to the dressing:

I juiced pomegranate arils in the blender.  1 cup of arils yielded 1/2 cup of juice.  Just blend it for about 1 minute.

You’ll get this beautiful pinkish juice.

But you’ll have lots of pulp and bits of the seeds left that you don’t want in the dressing.

You’ll want to strain it through a mesh strainer.  

To 1/4 cup of the juice add

2 tablespoons apple cider vinegar

1 tablespoon honey

a pinch of salt

a pinch of pepper

Stir until the honey is dissolved.

Keep stirring and add 1/4 cup olive oil.  Continue to stir until it’s combined.

Refrigerate overnight or use immediately.  Overnight is the best though.  The flavors get a chance to blend together.

Make sure to cut the spine away from the leafy parts.  Slice the kale thin.

Assemble your salad with the oranges and pomegranate and enjoy!

I added feta and olives.  You can add your choice of cheese.  Nuts.  Olives.  Whatever floats your boat.

Oh man, I gotta go make more of this salad.

Purple Kale Salad with Pomegranate Vinaigrette

Recipe by Srima KharaCourse: Uncategorized

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

• Salad

• 1 medium bunch purple kale

• 1 orange

• Feta cheese

• olives

• Vinaigrette

• 3 tablespoons pomegranate juice

• 1½ tablespoons cider vinegar

• 1 tablespoon honey

• ¼ cup olive oil

• pinch of salt

• pinch of pepper

Directions

• Remove the spine from the kale
• Slice the kale thin
• Combine the vinaigrette ingredients except for the oil
• Stir until the honey is dissolved
• While stirring add the olive oil. Continue to stir until it’s combined (you can do this in the blender too)
• Assemble the salad, top with some vinaigrette, enjoy!