Description
This simple kale and pomegranate salad is made with oranges, feta and a tahini balsamic dressing. It’s easy to make and the perfect addition to your holiday table.
Ingredients
Scale
- 1 bunch (250g) of kale leaves, roughly chopped
- 2 oranges, peeled + segmented
- 1 pomegranate or 1 cup of pomegranate seeds
- 1/3 cup pecans, roughly chopped
- 1/2 cup feta cheese, crumbled
Tahini Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons tahini
- Juice of 1 lemon (about 3 tablespoons)
- 1–2 cloves garlic, minced
- 1/2 teaspoon each salt + pepper
Instructions
- Peel, segment, and slice the oranges. Remove the seeds from the pomegranate and thoroughly wash the kale leaves.
- In a bowl or jar, whisk the tahini, balsamic, lemon juice, garlic, salt, and pepper until creamy. Add a splash of water if needed.*
- Place the kale leaves in a large mixing bowl. Pour half of the dressing over the kale and use your hands to massage it for about 1 minute, ensuring the kale is well-coated and starts to soften.
- Top with the orange segments, pomegranate seeds, feta cheese, and pecans. Give a gentle toss and arrange nicely to serve.
Notes
- Store: leftover salad in an airtight container in the fridge for up to 3 days.
- To prepare in advance: Slice the orange, make the dressing, massage the kale leaves, remove pomegranate seeds. Store in separate airtight containers in the fridge; assemble when ready to serve!
- Dressing: Feel free to add 1-2 teaspoons of honey for a sweeter dressing or 1 teaspoon of Dijon mustard for extra flavor.
Nutrition
- Serving Size: Per serve
- Calories: 228 calories
- Fat: 15.9g
- Saturated Fat: 1.7g
- Carbohydrates: 17.4g
- Fiber: 5.2g
- Protein: 7.3g