Winter Kale Salad
A tasty and refreshing kale salad with winter vegetables and fresh herbs.
Ingredients
- 1 golden beet peeled and diced
- 1 bunch kale chopped into bite-size pieces
- 1 watermelon radish peeled and sliced thinly
- 1 shallot thinly sliced
- 1 large carrot peeled and diced
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh chives
- 1/3 cup pomegranate arils
- ½ cup sliced almonds toasted
- Juice of 1 lemon
- 1/3 cup extra-virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a small jelly roll pan with aluminum foil and spray with non-stick cooking spray or coconut oil spray. Place diced beets on pan and drizzle with olive oil or spray with more coconut oil spray. Sprinkle on salt and pepper.
- Place beets in oven and bake at 400 degrees for approximately 20 minutes, or until you can easily poke a fork in them. You may want to check on them about halfway through and give them a little stir for more even cooking. Remove from oven when done and let cool.
- In a large mixing bowl, add all of the vegetables, fruit and herbs. Squeeze on lemon juice and drizzle olive oil over top. Toss to coat and then add salt and pepper to taste. Place in refrigerator to marinate for at least 30 minutes and up to a day.
Notes
Wine Pairing Notes: Because of the fresh and yet hearty qualities of this salad, it would pair equally well with a light Pinot Noir as it would a grassy New Zealand Sauvignon Blanc.