Kale & Goat Cheese Salad

A crisp, colorful salad that balances tangy goat cheese, sweet pomegranate, and a bright lemon–sherry dressing — simple enough for weekday dinners, special enough for the table.

Ingredients

For the Salad:

• 1 large bunch kale, stems removed and finely chopped

• Drizzle of olive oil (to break down kale)

• ½ cup crumbled goat cheese

• ½ cup pomegranate seeds

• ¼ cup sliced almonds, lightly toasted

For the Dressing:

• 6 tbsp olive oil

• Juice of 2 lemons

• 2 tbsp sherry vinegar

• 1 tsp Dijon mustard

• Salt & freshly cracked pepper, to taste

Instructions

• Make the dressing:
  In a small bowl, whisk together olive oil, lemon juice, sherry vinegar, Dijon, salt, and pepper until emulsified.

• Prepare the kale:
  Add chopped kale to a large bowl and drizzle lightly with olive oil. Use your hands to massage the leaves for 1–2 minutes until they darken and soften.

• Assemble the salad:
  Add crumbled goat cheese, pomegranate seeds, and toasted almonds. Pour over the dressing and toss gently until evenly coated.

• Serve:
  Transfer to a serving platter and finish with a few extra pomegranate seeds or a crumble of goat cheese on top.