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+ servings
Al Fresco Dinner

Kale, Pomegranate and Parmesan Salad with Champagne Dijon Vinaigrette

This salad can be made ahead of time and is best when dressed about 30 minutes before serving so the kale has time to soften.
Prep Time 20 minutes
Total Time 20 minutes
Servings 6


  • 2 bunches kale, washed, spine removed and cut into thin ribbons
  • 1/2 c pomegranate seeds
  • 2 T toasted slivered almonds
  • 1/2 c shaved aged parmesan


  • 1 T dijon mustard
  • 1 T champagne vinegar
  • 1 shallot, minced
  • 1 T honey
  • 1 T lemon juice
  • pinch of salt & pepper
  • 1/4 c olive oil


  • Place kale in large serving bowl, add pomegranate seeds.
  • To make dressing, whisk all ingredients together except oil. Then slowly add in oil until blended.
  • Add dressing to salad and massage with hands. Let sit for 30 minutes before serving.
  • Top with almonds and parmesan shavings. Give one last toss before serving.