Print Options:

Kale Salad with Mustard Vinaigrette

Yields4 ServingsPrep Time10 mins

fresh kale, almond and pomegranate salad in white bowl, healthy vegan food, top view, grey background, copy space

 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!

Nutrition Facts

4 servings

Serving size

1 cup salad and 2 tablespoons dressing

Amount per serving
Calories197
% Daily Value *
Total Fat 15g20%

Saturated Fat 2g10%
Cholesterol 3mg1%
Sodium 171mg8%
Total Carbohydrate 13g5%

Dietary Fiber 4g15%
Total Sugars 5g
Protein 6g
Calcium 89mg7%
Iron 1mg6%
Folate 11mcg3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.