This is the ultimate winter salad. The kale and mustard greens can be massaged with a touch of lemon juice and olive oil and wilted ever so slightly to maintain the deep green color then tossed together with the other ingredients at the moment before serving.
Ingredients
- 6 ounces kale (about 1 large bunch), washed, stripped from stem and shredded
- 6 ounces mustard greens, or other winter greens like Swiss chard or turnip greens, shredded
- Juice of ½ small lemon
- 1 tablespoon extra virgin olive oil
- 2 medium apples, cored and diced
- 1 cup toasted pumpkin seeds
- 4 ounces crumbled goat cheese
- ½ cup pomegranate seeds (arils) (optional)
- ¼ cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 tablespoon pure maple syrup
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Instructions
To make the salad: Place shredded kale and other greens in a very large salad bowl. Add lemon juice and oil. Use your hands to massage into the greens for about a minute or so. The greens will wilt slightly and the color will deepen to dark green.
Add chopped apple and toss into greens; this will prevent apples from turning brown.
To make the dressing: Combine all dressing ingredients in a pint-size mason jar. Shake vigorously for 1 minute
To serve: Pour dressing over the salad. Toss well to combine. Top with toasted pumpkin seeds, goat cheese and pomegranate seeds (arils).
