Kale Super Food Salad with Pomegranate Vinaigrette
- 1 bag chopped kale
- 1/2 cup blueberries
- 1/2 cup tomatoes
- 1/2 cup edamame
- 1/2 cup chopped almonds
- 1/2 cup dried cranberries
- Vinaigrette
- 1 1/2 cups pomegranate juice
- 1/3 cup olive oil
- 5 teaspoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.
- Toss all ingredients and serve!
[…] Recipe Source: Baked in the South […]