Winter Salad
- Half a bunch of kale, chopped
- ½ fennel bulb, thinly sliced
- 1 carrot, peeled into ribbons
- 1 large red beet, roasted for 30 minutes
- ⅓ pomegranate, fruit removed
- ¼ cup mint, torn
- ¼ cup parsley, chopped
- 1 tablespoon Dijon mustard
- 3 tablespoon maple syrup
- ¼ cup sherry vinegar or red wine vinegar
- ½ cup grape seed or olive oil (or to taste)
- Salt and pepper
- In a large salad bowl, make the dressing by combining the mustard, maple syrup and vinegar. Gradually whisk in the oil and season with salt and pepper.
- Chop/slice the veggies thinly and add to the bowl. Toss to coat. Add the pomegranate and herbs and toss again.
Recipe by Swine + Wine at https://www.swineandwine.ca/winter-salad/
3.2.2929