This satisfying and brightly hued salad the most of winter vegetables and fruits.

This satisfying and brightly hued salad makes the most of winter vegetables and fruits.

Quintessential Winter Salad

Serves 4 


3 Tbs. fresh lemon juice

1 tsp. Dijon mustard

1 tsp. chopped fresh mint

3 Tbs. extra virgin olive oil


1 bunch black Tuscan kale, ribs removed and leaves finely shredded

2 Tbs. toasted pine nuts

1 Tbs. finely grated Manchego cheese

2 ruby grapefruits, peeled and segments removed from membranes

1 large avocado, peeled and cut into chunks

2 Tbs. pomegranate seeds

1. Make dressing: in a small jar, combine lemon juice, mustard, and mint; shake well. Add olive oil; shake well again.

2. In a bowl: toss kale with 4 Tbs. of the dressing; add pine nuts and Manchego, and toss to combine. Divide among four plates.

3. Heap the grapefruit segments and avocado chunks on top of the kale; drizzle lightly with remaining dressing and sprinkle pomegranate seeds over all.

PER SERVING: 348 cal; 8 g pro; 24 g total fat (4 g sat fat); 32 g carb; 2 mg chol; 83 mg sod; 9 g fiber; 12 g sugars

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