Vibrant salad featuring kale, pomegranate, feta, and crunchy nuts dressed with citrus vinaigrette.
# Components:
→ Greens
01 - 2 cups kale leaves, finely chopped, stems removed
02 - 1 cup baby spinach, chopped
03 - 1 cup broccoli florets, finely chopped
04 - 1 cup cucumber, diced
→ Vegetables & Fruit
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup pomegranate seeds
07 - 1/4 cup red onion, finely diced
→ Cheese & Nuts
08 - 1/2 cup feta cheese, crumbled
09 - 1/3 cup toasted pecans or walnuts, roughly chopped
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 1 tbsp fresh lemon juice
12 - 1 tbsp apple cider vinegar
13 - 1 tsp Dijon mustard
14 - 1 tsp honey or maple syrup
15 - Salt and freshly ground black pepper, to taste
# Method:
01 - In a large mixing bowl, combine the chopped kale, baby spinach, broccoli florets, and diced cucumber.
02 - Gently massage the kale with a small drizzle of olive oil for 1–2 minutes to soften the leaves.
03 - Incorporate diced red bell pepper, pomegranate seeds, and finely diced red onion into the mixed greens and toss gently.
04 - In a small bowl, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and freshly ground black pepper until emulsified.
05 - Drizzle the dressing evenly over the salad and toss until fully coated.
06 - Sprinkle crumbled feta cheese and toasted pecans or walnuts on top.
07 - Transfer salad to a serving platter. For a festive touch, shape into a Christmas tree and adorn with extra pomegranate seeds and feta crumbles.
