Healthy Kale Salad Recipe w/ Pomegranates

A better quality olive oil will really shine in the salad. The oil lends a lot to the flavor of the dressing.

You may not need all the dressing. Add to taste. Please read post write-up for more recipe details

Total Time20

Servings: servings

Calories: 406kcal

1/2 cup (120 ml) olive oil
2 cloves garlic , minced
Zest of 1 medium lemon
2 Tablespoons (30 ml) fresh lemon juice
2 Tablespoons (30 ml) balsamic vinegar
2 teaspoon (10 ml) brown sugar or honey
2 teaspoons (10 ml) Dijon mustard
1 teaspoon (5 ml) kosher salt
1/2 teaspoon (2.5 ml) fresh cracked black pepper , to taste
1 teaspoon (5 ml) soy sauce or Tamari for Gluten Fee(optional instead of using the sea salt)

In medium bowl, whisk together all the salad dressing ingredients (olive oil, garlic, lemon zest and juice, balsamic vinegar, brown sugar, mustard, salt, pepper and soy sauce). Alternate method: in a mason jar, add all the salad dressing ingredients together and shake well to combine the dressing.
Wash kale and blot dry with towels to remove excess water. De-stem the kale leaves and chop the kale leaves into small bite sized pieces.
In large bowl, combine the chopped kale, pomegranate seeds, feta cheese and cucumber. Add the salad dressing to the kale salad and toss everything together until all the dressing and salad ingredients are combined.
Add additional salt and black pepper to taste. Serve immediately.

Course: Salad, Vegetables

Cuisine: Vegetarian