Kale, Pomegranate, and Feta Salad with Dijon Vinaigrette

Kale, Pomegranate, and Feta Salad with Dijon VinaigretteIn the summer, we eat salads often, the cool crispness of the lettuce offering us a brief reprieve from the sweltering humidity outside, promising not to bog us down with heavy stomachs or, worse, heated kitchens. Unfortunately, when the humidity dissipates from the air and the temperatures drop, we find ourselves inhaling hefty dish after hefty dish, braised-in-wine this and then that-with-a-cream-sauce-over-orzo. I can’t lie: I love these dishes, much more so than trying to convince my rich-leaning palate to dance delicately around ingredients, perfecting grill marks and citrus marinades, chilling things as long as I feel I should be braising them. But, man, I love a good salad.

kale-pomegranate-feta-salad-with-dijon-vinaigrette-4I remember an episode of Seinfeld where Elaine asks the guys to order her a “big salad”, and they banter over this concept for nearly the entire episodes. To this day, I feel more connected to Elaine, despite the puffy-hipped jeans, corduroy blazers, and collection of barrettes, because of this insatiable craving that nags at me several times during the week for a “big salad”. And to this day, I have no idea why this was so confusing to the guys. You’re my girl, E. You’re my girl.

This kale, pomegranate, and feta salad with Dijon vinaigrette and pepitas is the perfect “big salad” for punctuating those wintry months of turkey legs and an intimate relationship with your slow cooker. It’s hearty without being heavy, thanks to the baby kale, the petite leaf that’s sturdy enough to stand up to a winter salad, yet delicate enough to preclude the need for 200 chews per bite. You can usually find baby kale in the refrigerated produce section with bags of spinach and salad mixes.

Kale, Pomegranate, and Feta Salad with Dijon VinaigrettePomegranate seeds–or arils, technically–provide a gorgeous brightness and bursting juiciness, a tart sweetness to offset the salty feta and nutty pepitas. I infused the Dijon vinaigrette with shallot for a garlicky bite that stands up perfectly to the baby kale. You could easily add some grilled chicken to this salad for a more traditional main-course satisfaction, but the feta and pepitas should be enough for this to be a “big salad” along with a little veggie or starch on the side.

Kale, Pomegranate, and Feta Salad with Dijon Vinaigrette

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Kale, Pomegranate, and Feta Salad with Dijon Vinaigrette
Serves 2
A gorgeous winter salad with tart, juicy pomegranate arils, salty feta, tender baby kale, nutty pepitas, and garlicky Dijon vinaigrette with shallots.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 5 oz. baby kale, about 4 cups
  2. 1/4 cup pomegranate arils (seeds)
  3. 1/4 cup pepitas
  4. 2 -4 tablespoons feta
  5. 3 teaspoons quality Dijon mustard
  6. 3 teaspoons quality apple cider vinegar
  7. 1/2 medium shallot or whole small shallot, minced
  8. neutral oil or olive oil, a little less than 1/2 cup
  9. sea salt or kosher salt, to taste
  10. freshly ground pepper, to taste
Instructions
  1. In a measuring cup with handle, mix the Dijon mustard and apple cider vinegar with a small whisk. Slowly add in the oil, a few drops at a time, whisking constantly. It helps to place a towel underneath the measuring cup! Ensure that you fully emulsify (dissolve the liquids and oil to smoothness) the oil before adding much more. Add enough oil to measure 1/2 cup total. Add in the minced shallot and stir.
  2. Add in a few pinches of salt and a bit of freshly ground pepper and taste (try dipping a piece of kale in the dressing for a more accurate taste than straight off a spoon). Adjust seasonings to taste.
  3. Divide the kale between two bowls and place half pomegranate seeds, half feta, and half pepitas
  4. on each bowl of kale. Drizzle with dressing, to taste, and serve.
Notes
  1. To remove seeds from pomegranate without mess: slice off the crown (top) of the pomegranate then cut into sections. Submerge sections in a bowl of water and simply roll out the seeds with your fingers. Drain the bowl of seeds into a strainer
The Stylist Quo http://thestylistquo.com/
Summary
Recipe Name
Kale, Pomegranate, and Feta Salad with Dijon Vinaigrette
Published On
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Average Rating
0.5 Based on 3 Review(s)

Comments

  1. Heather says

    This post speaks to me (lol), but I feel the same way – It’s minus 10 degrees today here in Nova Scotia and I am craving ‘a big salad’ …I love me some kale!! I actually crave it now. I throw in so many ‘odd’ ingredients to my salad but they always end up tasting awesome. Pecans, mandarin oranges, goat cheese, Craisins*, whatever! Thanks for this post, glad it’s not just me :) lol

    • thestylistquo says

      Yum!! I adore kale, especially the different varieties like dinosaur, lacinto, and baby! I just made a quiche with baby kale I’ll be posting soon that’s AWESOME! Thanks for reading :)

  2. Karen Yagerhofer says

    Made this salad for my supper club the other night – wanted something that looked “festive” – WOW!! What a hit it was! Added it to my list of favorites!

  3. Diane C says

    Is there another name for papita, I don’t know what that is. I Love salads, i even have then for breakfast sometimes.

    • theStylistQuo says

      Pepita is just the Spanish word for pumpkin seeds, but they typically refer to the hulled version :) So yummy. What kind of salads do you have for breakfast?

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