Overnight Kale Salad

Overnight Kale Salad


Overnight Kale Salad

A tasty and healthy way to enjoy your Christmas colors year round!
Prep Time15 mins
Total Time15 mins
Course: Salad
Yield: 4 servings


  • 3 tbsp champagne or other white wine vinegar
  • 2 tbsp shallots finely minced
  • 1 tbsp honey
  • 1 tbsp olive oil extra virgin
  • tsp black pepper
  • 2 bunches (about 1 lb) dinosaur or curly kale center ribs and stems removed, leaves torn into small pieces
  • cup pomegranate arils (seeds)
  • ¼ cup Pecorino Romano Cheese grated (optional, high in sodium)
  • 2 tbsp walnuts or pistachios toasted


  • Whisk together vinegar, shallot, honey, olive oil and pepper.
  • Toss kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its volume.)
  • Transfer kale to a lidded container or Ziploc bag and refrigerate overnight. To serve, divide kale among plates and top with pomegranate seeds, grated cheese, and walnuts or pistachios.


Adapted from: RodalesOrganicLife.com


I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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