Apple and Pomegranate Kale Salad


This salad makes a beautiful presentation and will compliment almost any meal. The vibrant colors make it festive for winter and holidays but can surely be enjoyed any time of year!



8 ounces kale, finely chopped
2 ounces finely sliced golden beets
2 ounces red cabbage
2 SweeTango apples, sliced thin
½ pomegranate
4 ounces gorgonzola, crumbled
½ cup pecans


¼ cup vegetable oil
3 tbsp apple cider vinegar
1 tbsp honey
salt and pepper to taste


In a large, wide, shallow bowl, evenly layer the kale and beets on the bottom of bowl. Next, layer the cabbage and apples. Keep the apples in groups of 3-7 slices and arrange in bowl with the skin showing.

Remove the pomegranate kernels directly onto salad, then add the crumbled gorgonzola. Lastly, add the pecan. I like the presentation of the halves, but you can certainly chop them into smaller bites.

In a small bowl or glass measuring cup, mix dressing ingredients and whisk until combined and let it sit at room temperature until ready to serve. You can prepare the dressing in advance, but do not dress the salad until just before serving.