Ingredients
Salad
- 4 ounces curly kale
- 4 ounces cabbage
- ½ cup candied pecans
- ½ cup pomegranate arils
- ½ red onion, diced
- ½ cup crumbled blue cheese
Vinaigrette Dressing
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Prepare Kale: Remove ribs from kale by slicing down each side of the rib with a knife. Chop kale leaves into bite-sized pieces and place them in a large bowl. Massage the kale leaves for about one minute by gently kneading and scrunching them with clean hands until they appear slightly darker and more tender.
- Add Cabbage and Other Ingredients: Chop the cabbage into bite-sized pieces and add it to the bowl with the kale. Then add the candied pecans, pomegranate arils, diced red onion, and crumbled blue cheese, tossing gently to combine.
- Make Vinaigrette: In a separate bowl, whisk together the olive oil, dijon mustard, maple syrup, orange juice, orange zest, salt, and pepper until the dressing is smooth and well combined.
- Toss and Serve: Pour the vinaigrette over the salad ingredients and gently toss until everything is evenly coated. Serve immediately for the freshest taste.
Notes
- This recipe yields six side salads or four larger lunch-sized portions.
- The salad is best enjoyed the same day for optimal freshness and texture, but can be stored in the refrigerator for two or more days as leftovers.
- If preparing ahead, keep the salad and vinaigrette in separate bowls and toss them together just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
