La Esquina Kale Salad
Rainbow carrots add color to this simple Mexican dish.
For the salad:
1 large bunch curly, purple, or black kale, massaged and torn
3 small rainbow carrots, peeled and julienned or grated
¼ cup of pomegranate seeds
2 tablespoons pecans, chopped and toasted
Directions: Combine all ingredients in a large bowl. Set aside while preparing the salad dressing.
For the chipotle vinaigrette:
2 Tablespoons balsamic vinegar
4 Tablespoons grapeseed oil
1 Tablespoon apple cider
2 teaspoons chipotle canning sauce
1/4 teaspoon dried oregano
Directions: Whisk all ingredients together until smooth. Season with salt and pepper as desired.
To Serve: Toss greens and vegetables with dressing to coat. Place extra vinaigrette on the side.