Curly Kale Winter Salad with pomegranates
Who else is ready for some veggies following the holidays?
Anyone else craving some vegetables after the chocolate, cheese and wine from the holidays? You’ve come to the right place! I’m sharing some of delicious ways to enjoy vegetables in the winter months. I’m talking vibrant colours, rich flavours and nothing soggy, sad or unfortunate!
This Curly Kale Winter Salad with Roasted Sweet Potatoes and sweet Pomegranate arils will have you craving second and third helpings. This salad is as attractive visually, as it is tasty! It’s filled with good-for-you, nourishing ingredients that marry perfectly with the creamy balsamic vinaigrette.
Enjoy the goodness of fresh greens, the comforting warmth of roasted sweet potatoes, and the playful burst of pomegranate seeds in every mouthful. Here's to winter bliss on a plate!
Curly Kale Winter Salad
Ingredients:
3/4 cup quinoa, cooked
1 medium sweet potato about 2 cups finely diced
2 Persian cucumbers, small diced
½ of 1 medium red onion about 1 cup (you can soak your diced onion in cold water if you find them too pungent)
3 cups curly kale leaves finely chopped
½ cup flat-leaf parsley, rough chop
1 tablespoon olive oil divided
pomegranate arils from 1 pomegranate
1 cup feta cheese crumbles
½ cup pumpkin seeds
Creamy Balsamic Dressing
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 cloves garlic pressed
1 tablespoon honey
2 tablespoon plain greek yogurt
Juice of ½ of 1 lemon
1 tablespoon dijon mustard
½ teaspoon salt
Directions:
Start by prepping your ingredients; dice sweet potato, cucumber and red onion. Finely chop kale and parsley. De-seed the pomegranates.
To roast your sweet potatoes: Add diced sweet potatoes with a generous drizzle of olive oil and toss to coat. Either air fry the potatoes at 400F for 12 minutes, shaking half way. To roast in the oven, spread on a parchment paper lined baking sheet and bake at 400F for 15 minutes.
To a large mixing bowl, add kale and the remaining ½ tablespoon of olive oil. Gently massage to soften the kale.
Top kale with quinoa, roasted sweet potato, cucumber, red, onion, parsley, pomegranate seeds, feta cheese and sunflower seeds.
To make the dressing: Add all ingredients to a container with a tight fitting lid. Cover and shake to combine.
Drizzle with dressing and toss to combine. Enjoy!
Meal Prep: This salad will keep well in the fridge for up to 5days. The quinoa and the kale will absorb the flavours while it sits.
Leave me a comment or review if you try this winter salad recipe and don’t forget to tag me @christies.lovestory. I love seeing your own kitchen creations!