Creamy Kale Salad with Pomegranate
For me, the holiday season is a special time to take care of my loved ones in the most beautiful way: by cooking them delicious meals that we can all enjoy together. My usual contribution to large celebratory tables? This creamy kale salad is a big hit every time! The secret? Pomegranate seeds, crispy croutons and a super-creamy sauce!
Ads
- Preparation time: 20 minutes
- Cooking time: 5 minutes
- Servings: 4 to 6
Ingredients
Pan-Fried Croutons
- 2 tablespoons (30 ml) oil
- 2 cups (140 g) finely chopped bread
- 1/4 teaspoon (1.25 ml) salt
Creamy vinaigrette
- 2/3 cup (160 ml) soy cream or other plant-based cream
- 3 tablespoons (45 ml) lemon juice
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) honey
- 1 clove garlic, minced
- 2 tablespoons (30 ml) nutritional yeast
- 3/4 teaspoon (3.75 ml) salt
Kale Salad
- 8 cups (240 g) kale, finely chopped
- 2 English cucumbers, cubed
- 1/3 cup (15 g) chopped fresh parsley
- 1 avocado, thinly sliced (optional)
- Seeds of 1 pomegranate
- 2 green onions, thinly sliced
Ads
Preparation
Pan-Fried Croutons
- In a nonstick skillet, heat oil over medium-high heat and brown bread with salt for 4 to 6 minutes, stirring often.
Creamy Vinaigrette
- In a small bowl, combine all dressing ingredients.
Kale Salad
- In a large salad bowl, toss all the kale salad ingredients with the creamy vinaigrette. Garnish with croutons and enjoy!
Ads
