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This kale salad is seriously craveable and one that the whole family will enjoy. The key to any good kale salad is to massage your leaves. This wilts the leaves, turning them vibrant green and making them much more enjoyable as a base for this wintery, slaw-style salad. Add some dried cranberries, fresh pomegranate, and crunchy slivered almonds for a festive side dish.

Kale, Pomegranate, and Almond Winter Salad [Vegan]

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Serves

4

Ingredients You Need for Kale, Pomegranate, and Almond Winter Salad [Vegan]

For the Dressing:
  • 1/4 cup (60 ml) orange juice
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/2–1 teaspoon Dijon mustard
  • Salt and pepper, to taste

For the Salad:

  • 2 cups (4 big leaves) chopped lacinato kale
  • 1 cup (100 g) shredded white cabbage
  • 1 cup (100 g) shredded red cabbage
  • 2 scallions, sliced
  • 1 apple, thinly sliced
  • 1/2 cup (60 g) dried cranberries
  • 1/2 cup (50 g) pomegranate, plus extra for serving
  • 2 satsumas, peeled and sliced
  • 1/2 cup (40 g) slivered almonds, plus extra for serving

How to Prepare Kale, Pomegranate, and Almond Winter Salad [Vegan]

  1. To make the dressing: Add all of the ingredients to a jar and seal the lid. Shake well to emulsify the dressing. Alternatively, stir together in a small bowl. Season with salt and pepper.
  2. To make the salad: Add the kale to a large bowl with a pinch of salt. Massage with your hands for 1 minute to wilt the leaves. Stir in the white and red cabbage, and massage together with half of the dressing.
  3. Add the apple, dried cranberries, pomegranate, satsumas, and almonds to the salad with the rest of the dressing. Toss well.
  4. Serve topped with extra pomegranate and almonds. Enjoy right away or keep in a sealed container in the fridge for 2 to 3 days.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

  • This is a great salad to make for potlucks, picnics, and other gatherings. Or make it up and add it to a Nourish Bowl (page 94).
  • To keep this salad nut-free, omit the almonds and swap for seeds such as sunflower or pumpkin seeds.



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    About The Author

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    Amy Lanza

    See My Recipes

    Nourishing Vegan Every Day embraces the flow of everyday life by providing recipes that range from nutritious to decadent, recognizing the important balance between time and taste buds. Whether you’re in need of a quick and energizing breakfast or a show-stopping meal to impress your guests, this book will provide inspiration for delectable plant-based meals.

    With gorgeous photography for every recipe and helpful kitchen tips, discover family favorites like Cheesy Pesto Tomato Swirl Buns; weeknight meals like Cashew Cauliflower and Spinach Dahl; and delightful vegan desserts like Strawberries and Cream Cheesecake.

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