The winter season is chock-full of starchy vegetables and dishes to accommodate those roots and tubers.
But sometimes, we need green. In fact, all the time, we should be eating something green-ish. Or nutrient-dense. Or from a vegetable that is not necessarily a potato.
Finding a salad during the winter and holiday season is not easy. Sure, tables are filled with lovely desserts, casseroles and baked hams -- but not necessarily a leafy salad. And often, winter is the season when we need to boost our immune system with healthy sources of Vitamin C -- like with kale, oranges and lemons -- ingredients in this Kale Salad with Pomegranates and Citrus Dressing.
Did you know Vitamin C is not just abundant in oranges? Vitamin C is actually found in greater qualities in papayas, bell peppers, broccoli, and brussel sprouts. Amazing!
However, Vitamin C is a fragile little vitamin -- it's very sensitive to heat and oxygen, and even storage. Yep, another reason to shop local and buy food from a farmer. Within 7 days after picking, the quantity of Vitamin C lost can range from 15% for green peas to 77% for green beans (1). And in the case of broccoli, if allowed to sit at room temperature for 6 days, nearly 80% of Vitamin C can be lost!
But don't worry too much about Vitamin C. Enjoy this kale salad, instead!
Kale Salad with Pomegranates and Citrus Dressing
- 1 large bunch dino kale, leaves removed from stalks, chopped in small pieces
- 1/2 C toasted pecans
- 1/2 C pomegranate arils
- 1/4 small red onion, diced
- 1 tart green apple, sliced thinly and cut into bite-sized pieces
- 3 TBSP extra virgin olive oil
- 2 TBSP juice of orange
- 2 TBSP juice of lemon (optional)
- 1/2 tsp. apple cider vinegar (to taste)
- 1 tsp. smooth Dijon mustard
- Sprinkle of sea salt and pepper
- Preheat the oven to 350 degrees. Spread pecans evenly on a baking sheet and toast for 5 to 10 minutes, turning halfway. Remove from oven and baking sheet, allow to cool and roughly chop.
- Remove kale leaves from the stem and chop kale leaves into small pieces. Place kale into a large bowl, add a dash of sea salt and olive oil, then massage and scrunch kale leaves well. Kale leaves will turn darker in color.
- Place toasted pecans, pomegranate seeds, red onion and apple slices into bowl with kale.
- In a small bowl, whisk together dressing ingredients and pour over salad. Toss salad well to evenly coat with dressing.