Winter Salad
Ingredients
- 1/2 small lemon juiced
- 1 tablespoon extra-virgin olive oil
- 1 medium apple cored and diced
- 1/2 cup candied pecans
- 4 ounces crumbled goat cheese 1/2 cup
- 1 1/2 cups roasted butternut squash cut to bite size cubes
- 1/2 cup pomegranate arils optional
- 1/2 cup dried cranberries
- 1/2 cup jicama if available
- 4 cups mixed winter greens: brussels sprouts, broccoli, kale, fresh spinach rinsed and chopped
Instructions
- Place the shredded kale in a very large salad bowl. Add the lemon juice and oil. Use your hands to massage the lemon juice and oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.
- Add the other shredded vegetables to the bowl as well as the chopped apple.
- Toss with a Bourbon Vinaigrette
- Add the pecans, goat cheese, butternut squash, and pomegranate arils on top. Serve.
Notes
What I like about this recipe is that it is very versatile and you can choose the main vegetables based on your liking. And, if in season, you can add a pop of color with the pomegranate arils.
What are pomegranate arils?
When I was in 6th grade I’ll never forget our Social Studies teacher bringing one of these to class after here trip abroad [somewhere]. And, it was so exciting when she cut into the fruit to show us the arils inside. Then the arils were passed around for us to try. Foods have not always been as readily available as they are now.
Pomegranate arils are now in stores, already cleaned and packaged, fresh or frozen. Or, check out this link to find out how to extract them from the fruit.