Kale, Spinach and Pomegranate Salad

Edible jewelry! Pomegranate arils look like little rubies, just beautiful. My friend told me she liked the "pop" you get when you bite into them. And of course the burst of flavor: sweet and tart and juicy. My cache of these delectable gems is running low for this year. (I may have to run out and get some more! Obscure reference to the lyrics of "How the Grinch Stole Christmas".) Just like jewelry with a lovely outfit, this side salad acts as an accessory to the main pieces of a meal, the "bling" as it were.

Kale, Spinach and Pomegranate Salad
2 cups chopped kale, tough stems removed
2 cups chopped fresh baby spinach
1 cup pomegranate arils
1/2 cup slivered purple onion
Dressing:
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/3 cup walnut, almond or canola oil
Mix salad ingredients together in a serving bowl. In a separate bowl, mix dressing ingredients except the oil together then whisk in the oil. Check for seasoning and add salt if necessary. Pour over salad and serve.

Hints: See this post for an easy way to remove the arils. Chop the kale quite small and the spinach a little bigger. The onion works best if it is quite thinly sliced. You can easily add some grilled salmon or feta cheese to make the salad more substantial for a main dish. Using a blender for the dressing is a good way to go with this recipe.

Between the kale, spinach, pomegranate and orange juice, this salad is loaded with vitamins, minerals and antioxidants. Eating healthily is a great goal and enjoying it is tremendously important to reaching that goal. Find ways that you enjoy health promoting foods, work at incorporating more of them into your diet. And then don't forget to get some exercise!