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5
from 1 vote
Kale, Pomegranate & Mandarin Orange Salad
Winter fruit shines in this pretty Kale, Pomegranate and Mandarin Orange Salad. Serve it as a side dish or top it with chicken or shrimp for dinner.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
Kale Salad
Servings:
8
Cups
Calories:
99.7
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
The Salad:
3-4
large kale leaves
stems removed, leaves chopped (about 5 cups)
2
mandarin oranges
peeled & segments separated
¾
cup
pomegranate arils
see
How to Seed a Pomegranate
1
ounces
goat cheese
chevre, crumbled
¼
cup
raw pistachios
lightly toasted
The Dressing:
2
tablespoons
balsamic vinegar
2
tablespoons
extra virgin olive oil
½
teaspoon
agave nectar
or
honey
⅛
teaspoon
salt
⅛
teaspoon
ground pepper
Instructions
The salad:
Place the kale in a colander and massage in warm running water until tender, about 2 minutes. Drain well and transfer to a serving bowl.
To the serving bowl, add the mandarin orange segments, pomegranate arils, goat cheese and pistachios.
Toss with the dressing. Serve.
The dressing:
In a small bowl, whisk together the balsamic vinegar, olive oil, agave nectar, salt and pepper.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 2 (Points+)
Nutrition
Serving:
1
Cup
|
Calories:
99.7
kcal
|
Carbohydrates:
8.9
g
|
Protein:
2.7
g
|
Fat:
6.3
g
|
Saturated Fat:
1.2
g
|
Cholesterol:
1.6
mg
|
Sodium:
85.8
mg
|
Fiber:
2.1
g
|
Sugar:
4.4
g