I love eating a big salad during the day; it's sort of my routine. This veggie bowl is very customizable. Sometimes I add cooked shrimp, roasted chickpeas or bacon. The combo of sweet, salty and crunchy gives this salad all of the right textural and flavor tones to lift you in the middle of the day without any the crash-and-burn effect from heavier, meat-filled salads.
Technique tip: Allowing raw tough greens like kale and collards to marinate in dressing tenderizes the leaves making them more palatable.
Swap options: Swap kale for Lacinato kale (or Tuscan kale) or collard greens. Swap honey for agave nectar or maple syrup.
- 4 cups kale, thinly chopped
- 2 cups prepared roasted vegetables
- 1 cup pomegranate seeds
- 3/4 cup crumbled feta cheese
- 1/2 cup grapeseed or olive oil
- 1/3 cup apple cider vinegar
- 1 small clove garlic
- 1 tablespoon honey
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon turmeric
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
For the salad:
In a large bowl, combine the kale, roasted veggies, pomegranate seeds and feta.
For the dressing:
In a food processor or blender, combine all the dressing ingredients and blend until homogeneous and smooth, about 1 minute.
Pour dressing over the kale mixture and toss to combine. Allow the salad to sit for 5 minutes before serving.