Need a quick salad idea that won't compromise on taste? Try this kale salad with fresh pomegranate seeds, dried cranberries, pepitas, vegan "feta" crumbles, and a yummy maple dijon dressing. You can whip this up in no time and definitely impress your friends and family, I hope you enjoy! :)
Kale Salad w/ Pomegranate & Maple Dijon Dressing Recipe:
Yield: 2 Servings
Cook Time: 10 Min
Ingredients:
- 2 Cups Fresh Kale, Chopped Small
- ¼ Cup Pomegranate Seeds
- 1/8 Cup Vegan Gorgonzola
- ½ Cup Bean Sprouts, Fresh*
- ¼ Cup Dried Cranberries
- 1/8 Cup Pepitas
- ½ Cup Green Cabbage, Sliced or Shredded
- Maple Dijon Vinaigrette: (To Taste)
o 1 Tbsp Balsamic Vinegar
o 1 Tbsp Dijon Mustard
o 1 Tbsp Maple Syrup
o ¼ tsp Black Pepper
o 3 Tbsp Olive Oil or Vegetable Oil
Directions:
1. Wash kale, bean sprouts, shaved brussels sprouts, and cabbage and dry. Set aside.
2. Next, prepare vinaigrette by blending all ingredients together in a blender or food processor.
3. To build salad, layer kale first, then sprouts, cabbage, pomegranate seeds, pepitas, cranberries, gorgonzola, and then top with the vinaigrette, enjoy!
Tips/Tricks:
- It’s much faster if you purchase the brussels sprouts already shaved, as well as the cabbage already shredded.
- Try to find kale that is a deep green hue, not yellow-green. That means that the kale is starting to expire already, gross!
- *Try to find bean sprouts that are very crisp if you break them in half. Otherwise, they start to smell pretty nasty in your fridge after a few days and go bad quickly!
Click Link Below For Recipe PDF:
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