Kale, pomegranates, dates and fennel make this heart-healthy, salad-for-dinner every bit as delicious as it is good for you. Better yet, it is quick and easy to prepare. Make a little extra so you can have it for lunch the next day.
Ingredients
- 1 shallot, finely minced
- Juice of 1 lemon
- 2 t honey
- ½ t red pepper flakes
- ½ t kosher salt
- 2 bunches lacinato or dinosaur kale, stems removed and torn into bite size pieces
- 2 T olive oil
- 1 cup pomegranite seeds
- 3 stalks celery, thinly sliced
- 2 cups chopped roast chicken (optional)
- 8 medjool dates, pitted and chopped (about ¾ cup)
- 11 bulb fennel, thinly sliced
- ½ cup toasted almonds
- 3 ounces goat cheese, crumbled
Directions
- 1In a small bowl, whisk together the shallot, lemon and honey. Toss kale with dressing using your hands to really coat each kale piece. Set aside for 20 minutes. Toss with olive oil, again using your hands to really coat each piece of kale. You can continue to make the salad at this point, or refrigerate overnight before finishing salad.
- 2Add pomegranate seeds, celery, chicken, dates, fennel, almonds and goat cheese to the kale. Toss well and serve.
