Kale Apple Pomegranate Salad

KaleSalad

The crunch of the apples. Creaminess of the feta cheese. Tartness of the pomegranate. The textures within this salad complement each other very nicely and make for easy substitutions.

Recently, when I’ve been looking for healthy recipes I have two goals in mind:

1) easy prep

2) visually appealing 

This kale apple pomegranate salad hit both- it was easy to make in less than 20 minutes and is a work of art. Pair it with protein like shrimp or salmon, or even quinoa and you can make this salad as meal prep for the upcoming week. Whip up stress-free salad as the perfect finishing touch to your dining table!

Did you know? Kale has twice the amount of vitamin C as an orange!!

Kale Apple Pomegranate Salad

  • Servings: 4-6
  • Print

Ingredients

  • Lemon-Dijon Vinaigrette 

    • 5 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon honey
    • ½ tablespoon Dijon mustard
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
  • Salad

    • 1 bunch of kale (about ½ lb, leaves thinly chopped, stems removed)
    • 1 large apple, thinly sliced
    • 1 tablespoon lemon juice
    • ¼ cup pecans, roughly chopped
    • ¼ cup pumpkin seeds
    • seeds from one pomegranate
    • ½ cup feta cheese (2 ounces)

Directions

  1. Whisk together the olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a large bowl. Add the kale and toss to coat.
  2. Rub the apple slices with lemon juice to prevent them from browning. Toss the kale with the pecans, pumpkin seeds, and pomegranate seeds. Crumble the feta cheese over the salad and arrange the apple slices along the edges.

Tips:

-Add grilled chicken, salmon or shrimp for more variety 

-If preparing the salad for meal prep, make the vinaigrette on the side and put in little containers. 

-If you don’t have pecans, swap it for walnuts or almonds

-Kale is relatively inexpensive (I bought a bunch of kale for $0.98, or for easier prep you can buy a bag of shredded kale)

-Try to find a block of feta cheese as it is more flavorful compared to the pre-crumbled kinds. Other types of cheese like blue cheese can be substituted. 

KaleSalad2

 

 

 

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Fried Portabello Tacos w/ Cilantro Lime Ranch

Taco bout the perfect lunch! Recently, I’ve been trying to be healthier & I have found a solution to cook more instead of baking more. It really is discouraging seeing cup after cup of sugar being added to a baked good, so there are positives and negatives to seeing what goes into what you bake haha. Anyways, a recent visit at a local taco restaurant inspired me to make this scrumptious lunch. The taco was pretty simple consisting of either salmon or a fried portabello, along with a cilantro lime sauce, corn salsa, various greens, cheese, a slice of avocado, and a handful of pomegranate seeds for a ruby splash of color to top it off. I couldn’t resist but add an addicting side dish of seven layer dip on the side.

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Fried Portabello Tacos

Simple mix of the following in any order:

Fried Portabello (recipe below)

Corn Salsa (mix together and set aside)

  • 1 cup of corn
  • 1 tomato
  • 1/2 cup of cilantro
  • 1/4 cup onions
  • a tablespoon of lime
  • salt and pepper for taste

-Cilantro Lime Ranch (blend the following and set aside)

  • 1/4 cup cilantro
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 2 tbsp ranch
  • 1 tsp lime juice

-Various Greens

  • 1/2 Cabbage, shredded
  • 1-2 Green Bell Peppers, sliced
  • 2 Avocados, thinly sliced

-2 cups of your favorite shredded cheese

-1 Pomegranate, deseeded

Fried Portabello

Ingredients:

  • 1 pound portabello mushrooms, sliced (remove stems/gills)
  • 2 cups flour
  • 2 cups panko (Japanese breadcrumbs)
  • 1 cup egg wash (2 eggs whisked)
  • oil as needed, for frying

Directions:

  1. Fill a pan with oil and heat as you get the rest of the set up ready
  2. Lay out three bowls and fill according with 2 cups flour, 2 eggs whisked, and the last bowl with the panko
  3. Coat each mushroom with flour, then dip it into the egg wash bowl, and lastly in the breadcrumbs to coat it evenly
  4. Fry in the oil until golden brown & place onto a plate lined with paper towels to soak up the oil

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