Overnight Kale Salad
A tasty and healthy way to enjoy your Christmas colors year round!
Prep Time15 minutes mins
Total Time15 minutes mins
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
- ⅛ tsp black pepper
- 2 bunches (about 1 lb) dinosaur or curly kale center ribs and stems removed, leaves torn into small pieces
- ⅓ 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.