The Spicy Olive’s Winter Kale Salad
This is a delicious salad full of anti- oxidant rich foods such as kale, pomegranate seeds, apples, broccoli and more. We are dressing this salad with The Spicy Olive’s Blood Orange olive oil and Cranberry Pear white balsamic vinegar, but many of our olive oil and balsamic vinegar combinations would be delicious as well. Another to try is our Pomegranate quince white balsamic vinegar and our Persian Lime olive oil!
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| Prep Time | 20 minutes |
| Passive Time | 2 hours |
| Servings |
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Ingredients
- 1/3 cup The Spicy Olive's Blood Orange olive oil
- 1/3 cup The Spicy Olive's Cranberry Pear balsamic
- 10 cups baby kale chopped
- 24 fresh brussel sprouts shredded
- 3 small heads broccoli chopped
- 1 seeds from 1 pomegranate
- 3 apples chopped
- 1 cup pistachios chopped
- 8 ounces goat cheese crumbled (optional)
- salt and pepper to taste
- 1 cup Dried Cranberries chopped
Ingredients
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Instructions
- In a large salad bowl, add kale, Brussels sprouts, broccoli, pomegranate seeds, dried cranberries, apples and pistachios. Toss to combine.
- In a small bowl, add the Cranberry Pear white balsamic vinegar. Drizzle in the Blood Orange olive oil while whisking to create a smooth dressing. Add salt and pepper to taste.
- Drizzle the salad dressing and toss to evenly coat. Add the crumbled goat cheese if desired. Serve immediately, or place in the refrigerator until ready to serve. The salad can be made 2-3 hours in advance. The kale softens and wilts as it marinates and the flavors blend making the salad even more delicious!
