The perfect winter salad to accompany any meal or as a healthy lunch salad on its own. Drizzled with a light pomegranate vinaigrette dressing made with fresh pomegranate juice, white wine vinegar and olive oil. 1 small red onion, sliced Tossing it all with mint, feta and red onion gives it a Middle Eastern flair. 2 bunches black kale, washed, roughly chopped into bite-size pieces (about 8 cups) 8 ounces feta, crumbled. If you enjoy it and end up making it again, try changing the ingredients for some variety: add a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. 1/2 cup pumpkin seeds. Add diced apple, currants, pine nuts and feta cheese and you will have a delicious and nutritious salad. Mix the potatoes and cooked Pomegranate, kale and feta salad topped with a simple pomegranate vinaigrette. A kale salad base with crumbled feta and fresh pomegranate arils on top. Chopped kale is massaged with salt to soften the leaves, then tossed with apple cider vinegar. The crunchy seed topping is the perfect textural juxtaposition to a creamy dressing, soft pears and tender massaged kale salad. Deselect All.

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