It’s rare that people remember to put salad on their table during the holidays. I challenge you to do that this year and to create some balance for your friends and loved ones.
- 1 bunch curly kale
- 1 pomegranate
- 1 granny smith green apple
- 1.5 cups feta cheese
- ¾ cup chopped walnuts
- 1 apple, sliced thinly
- 1 tbsp poppy seeds
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil plus extra for massaging Kale
- 1 tbsp honey
- Zest from 1 lemon
- Juice from 1 lemon
- Salt and pepper to taste
- Wash and strip kale leaves from the stems. Stack the leaves together and roll them. Slice the leaves thinly. Raw kale is easier on the palette if it is sliced thinly. Set aside
- Wash, core and thinly slice a granny smith apple. Set aside.
- Remove the seeds from the pomegranate by slicing the top and running your knife down the white areas of the fruit. Pop each segment out and remove the seeds. Discard the outer flesh. Set the seeds aside in a small bowl.
- Roughly chop the walnuts and set aside.
- Combine all the ingredients for the dressing in a small bowl and whisk thoroughly.
- Drizzle the kale with about 1 tbsp or a little less olive oil. Massage the olive oil into the Kale leaves to tenderize them. Do this with the palms of your hands and the tips of your fingers for about 2 minutes.
- Assembly the salad by first arranging a bed of kale. Top with pomegranate seeds, green apples, walnuts, feta cheese and poppy seeds. Dress the salad with only a few tablespoons of the dressing. Reserve the rest for your guests to use as they wish.