How festive is this kale salad? It’s the perfect salad this time of year when you want a colorful show stopper.
Kale is one of the healthiest and most nutritious foods out there. It is loaded with antioxidants, has tons of fiber, works as an anti-inflammatory, and is a great detox food. There’s no wonder why kale salad is so popular with my clients.
I like to mix up the toppings seasonally because it is a wonderful way to get a broader variety of foods in your diet. Eating foods in season are fresher, thus more flavorful and nutritious. It’s a good way to support local sustainable farmers, and you’ll save money because it costs less at the peak of its supply.
Pomegranates are my favorite winter seasonal fruit, so it was the perfect addition to this December salad. I top it with a lemon tahini dressing that gives it a wonderful earthy citrus vibe.
Rinse the kale, de-vein the stems, and set the leaves out on a towel to dry.
While the kale is drying, toast the pine nuts. I like to do this on the stovetop in a small pan. Pine nuts burn fast, so keep an eye on it and stir frequently.
Next, de-seed your pomegranate, and set aside ½ of them for the salad.
Once your kale is dry, finely chop it and set it in a large mixing bowl. Combine the olive oil and lemon juice. Pour it over, and massage it into the kale. Doing this will soften the kale and make it not as tough. You will see the leaves darken a bit, and then you’ll know you’re done.
Now make your salad dressing. Combine all the ingredients in a food processor or blender. Process until smooth. Add more water if you want a thinner consistency, and some more salt or sugar if needed.
Place kale in a serving bowl, and drizzle dressing over. Top with pine nuts, pomegranate arils and parmesan cheese.