Warm Kale Salad

December 8, 2017

I blinked and December is here again. As each year passes, I feel like the time goes by quicker and quicker but we really have enjoyed living in each moment as it comes. I read a quote last night that I really connected to and can relate to “be in love with your life, every minute of it.” To me, this means the minutes that aren’t so great, the moments that are really wonderful and everything in between. If you don’t absolutely love your life, then you might need to make some adjustments.

So this year I made a list of Christmas to-do’s that didn’t cost money and didn’t require stress but were just fun! So far, we have had a great time checking off the list and it has certainly helped to keep the season simple.

I’m not sure about you but during the cold months, I crave nutrients to help keep me energetic and motivated and I think this Warm Kale Salad is the perfect winter side dish. That’s not to say that I don’t love making holiday cookies and indulging in hot chocolate but I think we tend to forget about the healthy stuff this time of year. I paired some bright flavors like orange and pomegranate with the warmth of maple and kale which makes this salad the ultimate nutrient boost!

It’s really simple to make and if you’d rather not cook the kale you can massage it with olive oil and orange juice to break down the fibers and it will be just as tasty. I hope you enjoy it and certainly hope your holiday season is very merry so far!

Warm Kale Salad

Category: Recipes

Warm Kale Salad


  • 1 bunch of kale, de-ribbed and chopped
  • ½ pomegranate, seeded
  • ½ naval orange, juiced
  • ½ naval orange, peeled and sliced
  • ½ cup chopped walnuts
  • 2 tbsp. maple syrup
  • 1 tbsp. olive oil
  • ½ tbsp. sea salt
  • ½ tbsp. black pepper
  • ½ tsp garlic powder


  1. Heat olive oil in a medium pan. Toss in kale and stir continuously, cook for 3-5 minutes until kale is bright green but not wilted. Remove from heat immediately.
  2. In a small pan, heat chopped walnuts over low heat and add maple syrup. Cook until the nuts are slightly brown but be sure not to burn. Stir occasionally. Remove from heat once browned.
  3. Put warmed kale in a large serving bowl and pour orange juice over it. Sprinkle with salt, pepper and garlic powder and stir.
  4. Top with pomegranate seeds, orange slices and walnuts. Serve at room temperature or refrigerate for later.

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