Winter Kale Super Salad

Prep Time: 20 mins Cook Time: 20 mins Source:

Ingredients

Dressing

2+1 tablespoons olive oil

5 shallots

2 cloves garlic, minced

1 1/2 cups chopped dried cranberries

4 tablespoons red wine vinegar

1 tablespoon honey

1 whole lemon juice and zested

1/2 teaspoon salt

1/4 teaspoon pepper

Salad Mix

12 cups kale chopped

24 Brussel sprouts thinly sliced/shredded

3 small heads of broccoli finely chopped

1 pomegranate use all the seeds

3 apples I used Honeycrisp, chopped

1 cup pistachios

1 1/2 cups bacon bites I used fresh bacon, cook and roughly chopped

Optional Topping

8 ounces crumbled goat cheese

Directions

Dressing

Over medium-high heat, add 2 tablespoons of olive oil in a large saute pan. Add finely sliced shallots and cook for at least 5 minutes or until tender. Remove from heat, set aside until you are ready to combine salad.

Add garlic and saute for 2-3 minutes.

Then add chopped cranberries, red wine vinegar, honey, remaining tablespoon of olive oil and lemon juice and zest, and stir to combine. Season with salt and pepper.

Remove from heat, set aside until you are ready to combine with the salad.

Salad

In a large salad bowl add kale, Brussels sprouts, broccoli, pomegranate seeds, apples, pistachios, and bacon. Toss to combine. Add dressing and goat cheese if desired and toss to combine.

Serve immediately or set in the refrigerator until ready to serve. This Winter Kale Super Salad can be made 2-3 hours in advance, I love the dressing "marinating" the kale and everything else.

Nutrition

Calories: 321kcal | Carbohydrates: 39g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 398mg | Potassium: 1036mg | Fiber: 7g | Sugar: 19g | Vitamin A: 6555IU | Vitamin C: 207.2mg | Calcium: 192mg | Iron: 3.2mg