1 medium bunch of kale (best with Lacinto aka “Dinosaur” kale)
½ cup nuts or seeds
½ cup pomegranate seeds
¼ cup soft cheese (like queso fresco or soft goat cheese), optional
apple, pear, or orange slices (optional)
½ cup Mustard Vinaigrette (See The Garden Kitchen's recipe!)
1
Wash hands well with soap and warm water.
2
Wash kale and pat dry with a clean kitchen towel or paper towels.
3
Remove tough center rib from kale with a knife, or by simply tearing with your hands. Discard stems. Tear or cut kale leaves into small, bite-sized pieces.
4
In a large bowl, combine kale, nuts/seeds, pomegranate seeds, fruit slices, and cheese (if using).
5
Gently toss salad with mustard vinaigrette.
6
Serve immediately or refrigerate salad and dressing separately for later use. Enjoy!
Ingredients
1 medium bunch of kale (best with Lacinto aka “Dinosaur” kale)
½ cup nuts or seeds
½ cup pomegranate seeds
¼ cup soft cheese (like queso fresco or soft goat cheese), optional
apple, pear, or orange slices (optional)
½ cup Mustard Vinaigrette (See The Garden Kitchen's recipe!)