Kale, Pomegranate, and Feta Salad with Dijon Vinaigrette
A gorgeous winter salad with tart, juicy pomegranate arils, salty feta, tender baby kale, nutty pepitas, and garlicky Dijon vinaigrette with shallots.
Yield: people
Ingredients
- 5 oz. baby kale about 4 cups
- ¼ cup pomegranate arils seeds
- ¼ cup pepitas green pumpkin seeds
- 2 -4 tablespoons feta
- 3 teaspoons quality Dijon mustard
- 3 teaspoons quality apple cider vinegar
- ½ medium shallot or 1 whole small shallot minced
- 1 tablespoon neutral oil or olive oil a little less than 1/2 cup
- 1 teaspoon sea salt or kosher salt to taste
- 1 teaspoon freshly ground pepper to taste
Instructions
- In a measuring cup with handle, mix the Dijon mustard and apple cider vinegar with a small whisk. Slowly add in the oil, a few drops at a time, whisking constantly. It helps to place a towel underneath the measuring cup! Ensure that you fully emulsify (dissolve the liquids and oil to smoothness) the oil before adding much more. Add enough oil to measure 1/2 cup total. Add in the minced shallot and stir.
- Add in a few pinches of salt and a bit of freshly ground pepper and taste (try dipping a piece of kale in the dressing for a more accurate taste than straight off a spoon). Adjust seasonings to taste.
- Divide the kale between two bowls and place half pomegranate seeds, half feta, and half pepitason each bowl of kale. Drizzle with dressing, to taste, and serve.
Notes
You can drizzle it with dressing, to taste.
Nutrition
Serving Size: 2g | Calories: 217cal | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1467mg | Potassium: 482mg | Total Carbs: 14g | Fiber: 2g | Sugar: 4g | Net Carbs: 12g | Vitamin A: 7152IU | Vitamin C: 88mg | Calcium: 190mg | Iron: 2mg