Ingredients
SALAD
5 cups kale, stems removed and chopped
1 Tbsp olive oil
2 cups Brussels sprouts, thinly sliced
1 apple, cored and thinly sliced
½ cup pomegranate seeds
½ cup pecans, toasted
4 oz crumbled goat cheese
Tip: I used bagged, precut kale to make it easy. I still remove the stems and massage it for best texture.
LEMON VINAIGRETTE DRESSING
5 cups kale, stems removed and chopped
1 Tbsp olive oil
2 cups Brussels sprouts, thinly sliced
1 apple, cored and thinly sliced
½ cup pomegranate seeds
½ cup pecans, toasted
4 oz crumbled goat cheese
Directions
1. Place kale in a bowl. Drizzle with olive oil and “massage” until kale softens, about one minute.
2. Add Brussels sprouts, apple, pomegranate seeds, pecans, and goat cheese.
3. Wisk together dressing ingredients in a bowl.
4. Drizzle dressing on salad and lightly toss.
5. Serve immediately.
Tara Collingwood is a nationally known sports dietitian who has worked with countless Olympic, professional and collegiate organizations and competitive athletes to help them perform at their best. She has been quoted in more than 1500 publications and has appeared on hundreds of interviews on TV, radio, podcast, and stages across the country.
This article is featured in the Winter 2023 issue of The Growing Bolder Digital Digest.
