Ingredients

2 bunches of kale (rinsed and dried, ribs and stems removed, leaves thinly sliced)

4 oz goat cheese (crumbled)

1 cup pomegranate seeds (about 1 large pomegranate)

⅓ cup candied walnuts (or candied pecans)

Sea salt and pepper (to taste)

⅓ cup olive oil

¼ cup balsamic vinegar

1 teaspoon maple syrup

1 teaspoon Dijon mustard

1 teaspoon minced garlic

½ teaspoon sea salt

Fresh or dried herbs (optional)

Instructions

Step 1: Make the dressing by combining olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, and sea salt in a blender. Blend until smooth, or add all ingredients to a mason jar and shake well to combine. The dressing can be made up to 3 days in advance and stored in the fridge.

Step 2: Massage the kale by placing the thinly sliced leaves in a large mixing bowl. Pour about half of the dressing over the kale and use your hands to massage the leaves until they soften and darken, adding more dressing if needed.

Step 3: Build the salad by adding pomegranate seeds and most of the goat cheese to the kale. Toss everything together and season with sea salt and pepper to taste. Add more dressing if needed.

Step 4: Transfer the salad to a serving bowl and sprinkle with candied walnuts, the remaining pomegranate seeds, and goat cheese for garnish.

Tips & Variations

Use candied pecans instead of walnuts for a slightly different flavor and texture.

For extra freshness, add chopped fresh herbs like parsley or thyme to the dressing.

If you prefer a milder kale, try baby kale or mix with spinach.

To make this salad vegan, substitute goat cheese with a plant-based cheese or omit it entirely.

Storage

Store leftover salad and dressing separately in airtight containers in the fridge for up to 2 days. Toss the salad again before serving to redistribute the dressing. The dressing alone can be kept refrigerated for up to 3 days. Avoid storing salad with dressing too long to keep kale from becoming soggy.

FAQs

Can I prepare this salad in advance?

You can make the dressing up to 3 days ahead and store it in the fridge. Massage the kale and assemble the salad just before serving to ensure the leaves stay fresh and crisp.