Simple Salad Made With Kale, Carrots, Pomegranate Arils and Pumpkin Seeds
If your holiday table tends to look a bit dull and you want to brighten up the room (and your taste buds) - I highly recommend this simple holiday salad! Turkey, gravy and mashed potatoes are all delicious, but these items can make for a monochrome table and crisp, colorful veggies are often a welcome surprise with all of the typical holiday fare. I love this salad because it's no-cook (so it doesn't take up precious oven space on the holiday) and it's simple to prepare. It can even be made in advance and stored in the fridge, freeing up your time on the morning of the holiday! It's bursting with yummy, refreshing winter produce and will be an eye catching table centerpiece that your guests will enjoy! Also, since it is gluten free and dairy free, it's suitable for many dietary needs, which is always helpful when you are hosting many guests. For my low FODMAP crowd - this can be made to be low FODMAP by switching the pomegranate arils for dried cranberries or another low FODMAP fruit option of your choice!
Ingredients (yields 8 servings):
7 C shredded kale
3 large carrots (I like to use tricolor carrots for some additional color)
1 C cucumber, thinly sliced
1/2 C pomegranate arils
1 oz pumpkin seeds (I like to used salted pumpkin seeds, but you can choose to use unsalted, if preferred)
Directions:
1. Wash kale and pat dry with paper towel. Transfer kale to a large bowl.
2. Wash carrots and remove skin. Dry with paper towel. Use Spiralizer to create spirals and place on top of kale. *If you do not have a Spiralizer, you can also purchase spiralized carrots or you can use a vegetable peeler for a similar ribbon-like effect. I like to use my Oxo Tabletop Spiraler.
3. Add cucumbers to salad. Top with pumpkin seeds and pomegranate arils. I recommend serving this with my homemade Lemon Maple Dressing, which can be found on the post linked here, but you can use any dressing you choose!
Nutritional Analysis Per Serving:
Calories 72 calories, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 12 g, Fiber 3 g, Protein 4 g, Sodium 45 mg, Calcium 92 mg
*Nutrient analysis does not include salad dressing and uses dry roasted unsalted pumpkin seeds.
**While this recipe is not made with any gluten-containing ingredients, I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.
***This post contains affiliate links, meaning I will make a small commission if a purchase is made using that link. I only promote products that I genuinely love and all opinions are my own.
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