Tuscan Kale Holiday Salad

(As featured in Lady York's 2015 Holiday Magazine)

(photo: Michael Rao)


2 medium bunches Kale, stems and tough centre spine removed

½ cup (125 mL) dried apricots roughly chopped

½ cup (125 mL) pomegranate seeds

¼ cup (75 mL) toasted walnuts

½ cup (125 mL) pecorino cheese, grated



½ cup (75 mL) extra –virgin olive oil

4 tbsp. (60 mL) red wine vinegar

1 tbsp. (15 mL) quality honey

Salt and freshly ground pepper to taste



For the dressing: Whisk all ingredients together and set aside.

For the salad: Shred kale and add in a large bowl. Toss in dressing, using your hands, massage in dressing until kale has softened. Add apricots, pomegranate and walnuts and toss until well incorporated.

Top with grated cheese.


SERVINGS 6-8 / PREP & COOK TIME 20 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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