Colorful Kale Salad with Almonds & Pomegranate

Posted on January 2, 2015
Happy New Year, Everyone! I hope you all had a great Christmas and a wonderful holiday season! As always, it flew by too quickly… and now the task of taking down the tree and putting away all the decorations is waiting for me. As sad as that makes me, I’m ready for this new year, for a fresh start and for a little bit of a detox after all the holiday eating! Whilst for some that may mean looking into a Hyaluronic Acid Serum Manufacturer or two to help improve their skin, or deciding to take some supplements, I like to go down the food route. Is it too much of a cliche to start the new year off with a salad recipe?? I figured that a lot of people’s new year’s resolutions probably include something about healthy eating, so I thought some salad inspiration might be a good way to start 2015 off! I love good salads, and this one is filled with so many good (and good for you) ingredients; lots of greens that contain iron, hearty chicken and tabbouleh, creamy avocado, juicy pomegranate and crunchy almonds – a perfectly satisfying salad, and a most delicious way to kick off those new year’s resolutions!
Salad greens (I used a mix of baby kale, arugula & baby Swiss chard)
Shredded chicken (leave out to keep salad vegetarian)
Quinoa, Tabbouleh or Long Grain Wild Rice
Pomegranate seeds
Toss your salad greens with your vinaigrette (I usually make a vinaigrette using olive oil, balsamic vinegar, salt, pepper and honey). Cook the tabbouleh (or quinoa/wild rice) according to package directions (either serve warm or cold in the salad) then add it to the salad, along with the rest of the ingredients!
Happy Cooking, Everyone!

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  • Catherine January 24, 2015 at 8:00 pm

    A delicious looking salad.full of flavor and crunch and very healthy too. xo Catherine

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