Goats Cheese, Kale and Pomegranate Salad

Ingredients:

• 150g kale, rinsed, dried, stems removed, leaves thinly sliced

• 80g pomegranate seeds (from about ½ large pomegranate)

• 60g goat’s cheese, crumbled

• 50g walnuts or pecans

• Black pepper, to taste

  Balsamic Dressing

• 1 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp maple syrup

• 1 tsp Dijon mustard

Instructions:

1. Combine all dressing ingredients in a bowl and whisk until smooth, or add to a jar and shake well. You can prepare the dressing up to 3 days in advance and store it in the fridge.

2. Place the kale in a large bowl, add all the dressing, mix until the kale is well coated. You can massage it into the kale leaves using your hands until the kale softens. 

3. Add the pomegranate seeds and goat’s cheese to the kale, saving a little of each for garnish. Toss the salad gently, seasoning with black pepper to taste.

4. Transfer the salad to a serving dish, sprinkle with the remaining pomegranate seeds, goat’s cheese, and nuts. 
   

Serves: 2

Description:

A winter inspired light salad