I made this salad as a fresh side to our Thanksgiving meal. You can make the vinaigrette ahead of time and throw these ingredients together in minutes!
- 3/4 cup olive oil
- 1/2 cup fresh squeezed lemon juice
- 2 tbsp white vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- salt & pepper to taste
Whisk together dressing ingredients and let chill in the refrigerator until you are ready to pour over the salad.
- Pomegranate Seeds
- Honey Crisp Apple (sliced) *optional*
- Freshly Shredded Parmesan Cheese
- Walnuts (chopped) *optional*
Chop the kale and place into a large serving bowl. Add in the pomegranate seeds, sliced apple, parmesan cheese, and chopped walnuts. Whisk the chilled vinaigrette together, drizzle it over the salad and toss.
I think a goat cheese or feta would also work if you don’t have parmesan on hand!