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Pomegranate Kale and Goat Cheese Salad with White Balsamic Vinaigrette

173 A Pomegranate Kale Goat Cheese Salad White Balsamic Vinaigrette.JPG
173 A Pomegranate Kale Goat Cheese Salad White Balsamic Vinaigrette.JPG

Pomegranate Kale and Goat Cheese Salad with White Balsamic Vinaigrette

1.00

Not only is this salad show-stopping, it’s packed with flavor and incorporates so many wonderful textures and flavor profiles. From the milkiness of the goat cheese to the bite of the pomegranate and tang of the balsamic, this salad will no doubt become a staple in your home.

Yield: 4 servings

Oven: N/A

Preparation time: 10 minutes

Cook Time: N/A

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Vinaigrette:

1/4 cup white balsamic vinegar

2 teaspoons pure honey or maple syrup, best quality possible

3/4 cup olive oil

as needed, kosher salt

as needed, freshly ground black pepper

Salad:

1 bunch fresh kale, washed, hard spine removed, thinly sliced

1/2 cup fresh pomegranate seeds, from 1 pomegranate - see kitchen note

1/3 cup crumbled goat cheese

Method:

1.   In a small bowl, add white balsamic vinegar, honey and olive oil. Whisk to combine then adjust to taste with salt and pepper.

2.   In a serving bowl, add greens, goat cheese, pomegranate seeds and toss with just enough vinaigrette to coat.

3.   Toss and serve immediately.

 

Kitchen Note:  To remove the seeds from a pomegranate, trim both the top and bottom of the pomegranate to create a flat surface. Cut the pomegranate into 4 pieces and over a bowl, use a wooden spoon to lightly tap the shell of each to release the seeds.