Freshen up your winter table with this vibrant, veggie-packed salad—crisp, colorful, and full of texture. Tossed in a bright Olive Amelia Elderberry Balsamic and Orange Olive Oil vinaigrette and finished with creamy Cotton Cloud goat cheese, this salad is as beautiful as it is delicious.
Ingredients:
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10 c. baby kale, chopped
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24 fresh Brussels sprouts, shredded
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3 small heads broccoli, chopped
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Seeds from 1 pomegranate
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3 apples, chopped
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1 c. pistachios or walnuts, chopped
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8 oz. goat cheese
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1 c. dried cranberries, chopped
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Salt and pepper, to taste
Instructions:
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In a large salad bowl, combine kale, shredded Brussels sprouts, chopped broccoli, pomegranate seeds, dried cranberries, apples, and pistachios. Toss to mix well.
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In a small bowl, whisk together Elderberry Balsamic. Slowly drizzle in Orange Olive Oil while whisking until smooth. Season with salt and pepper to taste.
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Pour the dressing over the salad and toss to evenly coat.
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Crumble goat cheese over the top just before serving.
Serve immediately or refrigerate until ready to serve. This salad can be made 2–3 hours in advance—the kale softens as it marinates, allowing the flavors to meld beautifully.