Description
This simple salad is the perfect festive dish to bring to your next gathering!
Ingredients
Scale
- 4–5 cups curly leaf kale
- 1/4 cup walnut halves, broken into smaller pieces with my bare hands (I don’t work out for nothing)
- 1/4 cup pomegranate seeds
- ALL of the manchego cheese (hehe. I kept adding more to the salad and eating even more on the side as I ate. #typical) Ok, fine, just use as much as you like.
- 2 Tablespoons Trader Joe’s Orange Muscat Champagne Vinegar (any fruit vinegar will work nicely with this)
- 1–2 teaspoons olive oil (I just drizzled some in with the vinegar)
Instructions
1. Tear the kale into bite-sized pieces and rinse and dry (I used a salad spinner). Place in a large mixing bowl.
2. Combine the vinegar and olive oil in a small bowl. Drizzle over the kale and massage it into the kale with your hands. The kale should decrease in volume and will soften up so it’s much easier and tastier to eat raw.
3. Place kale into a serving bowl and top with pomegranate seeds, manchego and walnuts.
4. Serve with lots of extra manchego cheese on the side. 😉
I like serving this in a white bowl to highlight the contrasting colors.
Keywords: Salad, kale, lunch