Name: Winter Kale Salad with Pomegranate and Blue Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 6 cups (1 head) tuscan or lacinato kale, chopped; 1/2 cup pomegranate seeds; 4 ounces blue cheese block, cut in thin slices so it crumbles; 4 cups brown bread croutons; maple apple cider vinaigrette; 1 small loaf or 4 cups sweet brown bread, cut in cubes; 2 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/4 cup apple cider vinaigrette; 1 tablespoon pure maple syrup; 2 tablespoons apple cider; 1 teaspoon dijon mustard; 1 clove garlic, finely minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup extra virgin olive oil; optional 1/4 teaspoon red pepper flakes

Description

Winter Kale Salad loaded with crisp and light tuscan kale, sweet pomegranate, creamy blue cheese, and brown bread croutons tossed in a well-balanced maple apple cider vinaigrette.

Scale

Ingredients

6 cups (1 head) tuscan or lacinato kale, chopped
1/2 cup pomegranate seeds
4 ounces blue cheese block, cut in thin slices so it crumbles
4 cups brown bread croutons
maple apple cider vinaigrette

Brown Bread Croutons

1 small loaf or 4 cups sweet brown bread, cut in cubes
2 tablespoons extra virgin olive oil
1/4 teaspoon salt

Maple Apple Cider Vinaigrette

1/4 cup apple cider vinaigrette
1 tablespoon pure maple syrup
2 tablespoons apple cider
1 teaspoon dijon mustard
1 clove garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
optional 1/4 teaspoon red pepper flakes

Instructions

Make the croutons: Preheat the oven to 350°F. Cut or tear the brown bread into bite sized pieces. Toss with olive oil and spread into an even layer on a baking sheet. Bake for 10 minutes until crispy.
Make the dressing: In a bowl, whisk together apple cider vinegar, maple syrup, apple cider, dijon, garlic, salt and pepper. Slowly pour in olive oil while whisking quickly. Alternatively: Combine all ingredients in a mason jar, cover tightly and shake vigorously until blended. Set aside.
Assemble the salad: Remove the bottom 1/4 to 1/3 of the kale leaves. Chop the kale in 1/2-inch to 1-inch strips, wash and dry. In a large bowl, toss the kale and croutons with 3/4 of the salad dressing. Transfer to a serving bowl and top with pomegranate seeds and blue cheese.

Notes

The kale holds up great to the dressing and can sit dressed for a while. If making ahead with the dressing, wait to add the croutons until serving.
When shopping for brown bread, I use the Cheesecake Factory loaves they sell in the grocery store or you can make your own brown bread with this recipe.

Category: salads
Cuisine: american

Keywords: winter salad, kale salad, salads for entertaining, tuscan kale, winter salad with blue cheese