My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Healthy and refreshing winter salad that makes a perfect side for stews, soups, casseroles, and more!
There’s nothing more refreshing to have in the winter than a salad. Like many of you, I’ve been making lots of stews and soups at home to keep warm.
It’s always nice to pair a hearty winter dish with a fresh salad.
Our Pomegranate Walnut Salad is easy to make and comes together in about 10 minutes.
For the base of our salad, I used baby kale. Kale is in its prime season in the winter and I love using seasonal ingredients in my salads. I went with baby kale vs. regular kale because it’s more tender and tastes better raw. Its nutritional profile is about the same and baby kale doesn’t need to be massaged to make it softer.
P.S. If you don’t like regular kale I strongly suggest you try baby kale!
You can, of course, use any greens you like – spinach, spring greens, arugula – will all work in this recipe.
We will then be adding thinly sliced Gala apples. They add a crisp, sweet taste to our salad and contrast wonderfully with greens. Gala apples are my favorite apples to use in salads.
Our next ingredient is walnuts. Walnuts have a multi-dimensional flavor profile. They taste earthy, fruity, and tart at the same time. Overall, they taste savory, which is an absolute deliciousness when added on top of our Gala apples! Oh, and they also add a must-have crunch to our salad!
If you aren’t a fan of walnuts, you can sub for pecans. If you don’t like pecans either, then slivered or chopped almonds would work too.
Our last star ingredient is pomegranates. Sprinkle them on top of your salad like sprinkles! It’s the finishing touch 🙂
You can finish your salad with a little bit of olive oil, plain vinegar, or lemon juice. If you’re trying to take it up a notch then top it with an easy to make Pomegranate Vinaigrette.
Pomegranate Vinaigrette is easy to make and since you already have some pomegranate seeds on hand, why not blend them up to make a delicious dressing?
You only need four ingredients to make the vinaigrette: pomegranates, olive oil, apple cider vinegar, and maple syrup or agave.
This Pomegranate Walnut Salad makes a perfect side for hearty winter dishes such as Lentil and Sweet Potato Stew, Smoked Winter Lentil Stew, Mushroom Barley White Bean Soup, and Red Bean Potato Soup.
Ready for freshen up your winter meals? Si, si, si!
Healthy and refreshing winter salad that makes a perfect side for stews, soups, casseroles, and more!
- 3 cups greens: baby kale, spinach, spring greens, or arugula
- 1/2 apple
- 1/4 cup chopped walnuts
- 1/3 cup pomegranate seeds
- 3/4 cup pomegranate seeds
- 1/2 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp maple syrup or agave
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To make the salad, simply combine all salad the ingredients in a large bowl and toss lightly.
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To make the vinaigrette, combine all vinaigrette ingredients in a food processor or high speed blender and blend everything is mixed well. Store in the fridge for up to 2 weeks.
Nutrition Information (salad only, no dressing) Calories: 109 Fat: 5.2 g Saturated fat: 0.3 g Carbohydrates: 11.5 g Dietary Fiber: 3.2 g Sugar: 3 g Sodium: 27 mg Protein: 4.4 g
Nutrition Information (1 tbsp of dressing): Calories: 80 Fat: 8.5 g Saturated fat: 1.2 g Sodium: 0 mg Carbohydrates: 0.5 g Dietary Fiber: 0.3 g Sugar: 0.3 g Protein: 0.1 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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