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4 from 3 votes

Kale's Winter Salad with Walnut Viniagrette

A winter's kale salad with pomegranite, shaved brussels sprouts and walnut viniagrette.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 1 bunch kale
  • 4-8 brussels sprouts depending on size and your decision
  • 1 pomegranate
  • 1/4 cup toasted walnuts
  • salt
  • pepper

Walnut Vinaigrette

  • 1 tablespoon dijon mustard
  • 3 tablespoons good balsamic vinegar or champagne vinegar
  • 3 tablespoons walnut oil
  • 3 tablespoons olive oil or use all walnut oil
  • squeeze of lemon


  • Wash, dry and trim kale, removing stem. Finely chop to about one inch pieces.
  • Wash dry and holding the end of the brussels sprout, slice thinly.
  • Roll pomegranate on counter to all sides, slice through skin and remove arils.
  • Toast walnut for approximately five minutes at 375 degrees. Chop coarsely.
  • Toss kale and brussels sprouts with vinaigrette.
  • Add pomegranate and nuts.

walnut vinaigrette

  • Mix mustard and vinegar together until well incorporated.
  • Slowly add oil.
  • Season with salt and pepper.
  • Add lemon if you need more acid.


Notes for Substitutions
Replace pomegranate with blueberries and apples.
Replace walnut oil with olive oil.
Replace walnuts with pumpkin seeds.