Mixed Salad with Pomegranate Vinaigrette

I love a hearty salad, and this mixed salad I made for dinner is just that. It has many healthy components.

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Ingredients

Ingredients for salad

Recipe serves 6-8

• 2 bunches of kale, stems removed and chopped (about 2 cups)

• 1/2 tsp salt

• 2 tbsp olive oil

• 2 fennel bulbs, tough outer layer removed (remove fronds, chop finely and set aside for garnish). Shave fennel thinly with a mandolin or sharp knife

• 1 cup napa cabbage, shaved thinly with a mandolin or sharp knife

• 1 cup arugula

• 1 endive, finely sliced

• 2 scallions, finely chopped, green part included

• 2 tbsp hemp hearts

• 1/3 cup pumpkin seeds

• 3/4 cups of pomegranate arils (seeds)

• parmesan cheese, shaved with a potato peeler

Ingredients for Vinaigrette

• 4 tbsp olive oil

• 1 tbsp Pomegranate Reduction (I used Red Crown brand)

• 1 tbsp apple cider vinegar

• 2 tbsp fresh lemon juice

• 1/4 tsp each of salt, black pepper, garlic powder

• 1/2 tsp dried oregano

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Preparation

Preparation for the salad

To prepare the kale, add the kale to a large bowl. Add salt and olive oil. Using your hands, I like to gently massage the kale with salt and oil, which tenderizes the tough, fibrous leaves, making them softer and easier to chew. This quick process also reduces bitterness and aids in easier digestion. Continue this method for about 3 minutes.

To the prepared kale, add all the remaining salad ingredients, excluding the parmesan.

Preparation for the vinaigrette

Pour all the vinaigrette ingredients into a small glass jar, seal and shake vigorously until the mixture is thoroughly emulsified.

Pour the vinaigrette over the salad. Gently toss to evenly coat the salad with the vinaigrette. Shave parmesan cheese, adding as much or as little as you desire, sprinkle the reserved fennel fronds, and serve.

ENJOY!