Kale's Winter Salad with Walnut Viniagrette
A winter's kale salad with pomegranite, shaved brussels sprouts and walnut viniagrette.
Servings: 4
Ingredients
- 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
Instructions
- 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
Notes for Substitutions
Replace pomegranate with blueberries and apples.
Replace walnut oil with olive oil.
Replace walnuts with pumpkin seeds.
Replace pomegranate with blueberries and apples.
Replace walnut oil with olive oil.
Replace walnuts with pumpkin seeds.