A fresh blend of kale, pomegranate seeds, feta, and crunchy nuts with a tangy dressing.
# Components:
→ Greens
01 - 2 cups kale leaves, finely chopped, stems removed
02 - 1 cup baby spinach, chopped
03 - 1 cup broccoli florets, finely chopped
04 - 1 cup cucumber, diced
→ Vegetables & Fruit
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup pomegranate seeds
07 - 1/4 cup red onion, finely diced
→ Cheese & Nuts
08 - 1/2 cup feta cheese, crumbled
09 - 1/3 cup toasted pecans or walnuts, roughly chopped
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - Salt and freshly ground black pepper, to taste
# Method Steps:
01 - In a large mixing bowl, combine kale, spinach, broccoli, and cucumber.
02 - Massage the kale gently with a drizzle of olive oil for 1–2 minutes to soften.
03 - Add red bell pepper, pomegranate seeds, and red onion to the greens and toss gently.
04 - In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified.
05 - Drizzle the dressing over the salad and toss to coat evenly.
06 - Top with crumbled feta and toasted pecans or walnuts.
07 - Transfer to a serving platter. Shape the salad into a Christmas tree and decorate with extra pomegranate seeds and feta.
