It’s Foodie Friday! Today we have a recipe for a festive looking salad to balance out any holiday cookie overconsumption. Eat a vegetable. Your mom would be proud.
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Winter Kale and Pomegranate Salad
1 small bunch kale, washed, stems removed and torn into bite size pieces
1/3 C plus 2 Tbsp extra virgin olive oil, divided
1/3 C Honey
3 Tbsp red wine vinegar
Freshly ground black pepper
Seeds from 1 small pomegranate
1/2 C toasted pecans, roughly chopped
2 scallions, thinly sliced
Place kale in a large bowl, drizzle with 2 Tbsp of the olive oil, and ad a pinch of kosher salt. Using your hands, massage the kale for about a minute until it softens and is bright green. Yes, we said massage. This is necessary to tenderize the kale!
In a small bowl, whisk the remaining olive oil, honey, vinegar, and a pinch of salt and freshly ground pepper until combined.
Add the nuts, pomegranate seeds, and scallions to the kale. Drizzle with the dressing and toss to combine. Best served the same day.