Dream of a registered dietitian and working mother is this kale and pomegranate salad. Perfect for meal prep, packed with vitamin C, fiber, and potassium, this salad blends sweet and savory and can be whipped up in 10 minutes or less.
Recently, I have been on a rather kale craze. Though I have always enjoyed it, as life gets more hectic I have come to value the longer shelf life and adaptability of this leafy green. Bake it and present it as a warm salad, toss it into a green smoothie for a further dose of vitamin C and fiber, or toss it with a creamy salad dressing like in my well-known kale caesar salad!
It's also the ideal green for making salads for meal prep! I find it amazing that it keeps its form for several days—even when clothed! Even prep five days of kale salads without worrying that the kale will grow slimy or mushy.
Ingredients for this Kale and Pomegranate Salad and Substitutes
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Dino Kale: I made this dish with dino kale—also known as lacinato or tuscan kale. This dark green hue complements the goat cheese and pomegranate quite brilliantly. Not found at your neighborhood grocery shop? Replace with plenty of red or lush green kale. Even a bin of young kale may be used in place. The nutritional advantages will still be yours.
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Pomegranates—tiny, delectable seeds—or arils—add just the right amount of sweetness to this salad. They also have a strong nutritional value (more about them here). Either option will work for this dish; you may purchase a full pomegranate fruit or usually locate pomegranate arils in the section prepared fruit. The salad gains from their lovely pink hue.
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Should you be pressed for time and pomegranates not be available, substitute fresh berries (such as raspberries, cranberries, or blues) or dried fruit (such as dry apricot or craisins).
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One of the divisive components is goat cheese. I adore it as it accentuates fruit and gives a meal a tangy creaminess. Delish would be a goat cheddar spinach and strawberry salad! Should goat cheese be among those items you find objectionable, not to worry! You are still able to cook this salad. Replace for soft mozzarella or even burrata, feta cheese! Note: Taste test various cheeses to see whether they taste more or less salted than others; then, season your salad accordingly.
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I included stewed walnuts to this dish for extra crunch. the neighborhood grocery shop or, should you only have raw walnuts, you may roast them in the oven at 350F for 8 to 10 minutes. Toasted pecans, sunflower seeds, or pine nuts will all work in place of wal nuts. Hemp hearts are also quite handy if you so wish!
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My homemade balsamic dressing came first. This meal comes together from the tanginess matched with the mild sweetness. You can use another dressing of your liking or shop purchased balsamic dressing. When I made this salad using my lime honey vinaigrette, it turned out quite stinking delicious!
Making this 10-minute Kale & Pomegranate Salad
1. Wash kale; then, spin or pat dry.
2. Cut off the stems and shred the kale leaves into bits fit for bites. Arrangement in a medium dish.
3. Massage the kale for two to three minutes using one tablespoon olive oil or ½ a lemon's juice. This will intensify taste and soften the tough leaves.
4. Either cut the pomegranate arils from the pomegranate pulp or use ready pomegranate seeds and equally scatter over the greens.
5. Top with roasted walnuts after crumbly the goat cheese over the salad.
6. Drizzle the salad dressing over the dish so the kale is uniformly covered. Taste and adjust; mix and savor; season with salt and pepper!
Read Also: Kale Pomegranate Salad: A Refreshing Twist
Nutritional Value
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Rich in beta carotene, vitamin K and vitamin C, kale is a nutrient-dense leafy green. It is overflowing with supplements and cell reinforcements that help safe framework, heart, and stomach related wellbeing. Usually keeping a bin of kale or some variation in the refrigerator, I will use it in my salads, smoothies, or major meals.
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Though little in appearance, pomegranate arils—or seeds—are a nutritious powerhouse. Packed with vitamin C, folate, potassium, and antioxidants, these little players are fantastic for immune support and inflammation control.
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A good fat, goat cheese gives this recipe a satiety element; the secret to not only keeping you full but also content following meals. Along with vitamin A, riboflavin, protein, and calcium it also gives Plus, it's fantastic for your gut health—yes, it has probiotics.
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Like goat cheese, walnuts have a satiety element as well. They additionally have large amounts of supplements like vitamin B6, cancer prevention agents, and omega-3s as well as L-ascorbic acid.
Answered 5 months ago
Kari Pettersen
Dream of a registered dietitian and working mother is this kale and pomegranate salad. Perfect for meal prep, packed with vitamin C, fiber, and potassium, this salad blends sweet and savory and can be whipped up in 10 minutes or less.
Recently, I have been on a rather kale craze. Though I have always enjoyed it, as life gets more hectic I have come to value the longer shelf life and adaptability of this leafy green. Bake it and present it as a warm salad, toss it into a green smoothie for a further dose of vitamin C and fiber, or toss it with a creamy salad dressing like in my well-known kale caesar salad!
It's also the ideal green for making salads for meal prep! I find it amazing that it keeps its form for several days—even when clothed! Even prep five days of kale salads without worrying that the kale will grow slimy or mushy.
Ingredients for this Kale and Pomegranate Salad and Substitutes
Dino Kale: I made this dish with dino kale—also known as lacinato or tuscan kale. This dark green hue complements the goat cheese and pomegranate quite brilliantly. Not found at your neighborhood grocery shop? Replace with plenty of red or lush green kale. Even a bin of young kale may be used in place. The nutritional advantages will still be yours.
Pomegranates—tiny, delectable seeds—or arils—add just the right amount of sweetness to this salad. They also have a strong nutritional value (more about them here). Either option will work for this dish; you may purchase a full pomegranate fruit or usually locate pomegranate arils in the section prepared fruit. The salad gains from their lovely pink hue.
Should you be pressed for time and pomegranates not be available, substitute fresh berries (such as raspberries, cranberries, or blues) or dried fruit (such as dry apricot or craisins).
One of the divisive components is goat cheese. I adore it as it accentuates fruit and gives a meal a tangy creaminess. Delish would be a goat cheddar spinach and strawberry salad! Should goat cheese be among those items you find objectionable, not to worry! You are still able to cook this salad. Replace for soft mozzarella or even burrata, feta cheese! Note: Taste test various cheeses to see whether they taste more or less salted than others; then, season your salad accordingly.
I included stewed walnuts to this dish for extra crunch. the neighborhood grocery shop or, should you only have raw walnuts, you may roast them in the oven at 350F for 8 to 10 minutes. Toasted pecans, sunflower seeds, or pine nuts will all work in place of wal nuts. Hemp hearts are also quite handy if you so wish!
My homemade balsamic dressing came first. This meal comes together from the tanginess matched with the mild sweetness. You can use another dressing of your liking or shop purchased balsamic dressing. When I made this salad using my lime honey vinaigrette, it turned out quite stinking delicious!
Making this 10-minute Kale & Pomegranate Salad
1. Wash kale; then, spin or pat dry.
2. Cut off the stems and shred the kale leaves into bits fit for bites. Arrangement in a medium dish.
3. Massage the kale for two to three minutes using one tablespoon olive oil or ½ a lemon's juice. This will intensify taste and soften the tough leaves.
4. Either cut the pomegranate arils from the pomegranate pulp or use ready pomegranate seeds and equally scatter over the greens.
5. Top with roasted walnuts after crumbly the goat cheese over the salad.
6. Drizzle the salad dressing over the dish so the kale is uniformly covered. Taste and adjust; mix and savor; season with salt and pepper!
Read Also: Kale Pomegranate Salad: A Refreshing Twist
Nutritional Value
Rich in beta carotene, vitamin K and vitamin C, kale is a nutrient-dense leafy green. It is overflowing with supplements and cell reinforcements that help safe framework, heart, and stomach related wellbeing. Usually keeping a bin of kale or some variation in the refrigerator, I will use it in my salads, smoothies, or major meals.
Though little in appearance, pomegranate arils—or seeds—are a nutritious powerhouse. Packed with vitamin C, folate, potassium, and antioxidants, these little players are fantastic for immune support and inflammation control.
A good fat, goat cheese gives this recipe a satiety element; the secret to not only keeping you full but also content following meals. Along with vitamin A, riboflavin, protein, and calcium it also gives Plus, it's fantastic for your gut health—yes, it has probiotics.
Like goat cheese, walnuts have a satiety element as well. They additionally have large amounts of supplements like vitamin B6, cancer prevention agents, and omega-3s as well as L-ascorbic acid.