Winter Vegetable Salad
 
Makes 4 servings
Ingredients
  • 4 ounces coarsely chopped Russian kale
  • Lemon-Rosemary Vinaigrette (recipe follows)
  • 2 ounces baby butter lettuce
  • 4 medium radishes, thinly sliced
  • 1 medium golden beet, peeled and thinly sliced
  • ¾ cup toasted pecan halves, divided
  • ¾ cup pomegranate arils, divided
Instructions
  1. In a large bowl, toss together kale and Lemon-Rosemary Vinaigrette, gently massaging leaves with clean hands. Add butter lettuce, radishes, beets, ½ cup pecans, and ½ cup pomegranate arils, tossing to coat.
  2. Divide salad among serving plates; top with remaining ¼ cup pecans and ¼ cup pomegranate arils. Serve immediately.
Recipe by Victoria at https://victoriamag.com/winter-vegetable-salad/