So, when you think of winter dinners, salad probably isn’t the first thing that comes to mind, but…this one is different, and it’s simply delicious, easy to whip up and filling! And because kale is robust, the salad won’t go soggy once dressed. Enjoy it as a side or add extra protein, such as roast chicken or grilled lamb.
INGREDIENTS
For the salad
- 2 cups of shredded kale or spinach
- 1 cup of roasted pumpkin cubes (pop them in the oven with salt, pepper, and olive oil for about 30 minutes, or until tender and golden).
- 1 ripe apple, diced
- 1/3 cup dried cranberries
- 1/3 cup pomegranate seeds
- 1/4 cup sliced almonds (or chopped)
- 1/4 cup blue cheese, crumbled – we like gorgonzola, or you can use goat cheese if you prefer
- 3 to 4 slices of cooked bacon (fry it in a pan or pop it in with your pumpkin in the oven), chopped
For the dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Instructions
- Pop the kale in a large bowl that’s big enough to hold all your salad ingredients.
- Add the roasted pumpkin, diced apple, cranberries, bacon and blue cheese.
- Whisk together the olive oil, vinegar, mustard, honey, salt and pepper in a small bowl, or put all the dressing ingredients in a jar, pop on the lid, then shake to combine.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle the finely sliced almonds and pomegranate seeds over the salad just before serving.
