Kale, Fuji Apples & Goat Cheese Salad w/ honey pomegranate balsamic dressing


Looking for a fast fix on the go without sparing the nutrition.  If that is the case then this is just for you.  As this salad is so BELOVED in our household, I make up big bowls, and large mason jar of dressing so that we can have it over a couple days.


2 Teaspoons organic coconut oil1 Large organic green onion, chopped fine
1/4 Cup Apple Cider Vinegar
2 Tablespoons Honey
12 Cups organic baby kale 1 organic Fuji Apple, sliced thin
3 oz organic raw goat cheese
1 Cup Organic Pomegranate Seeds


You can also supplement your salad with lean protein by adding quinoa, tomato, and cucumber to the salad, and removing goat cheese you have a transformed power packed and nutritious meal anytime.


In pan on medium heat saute green onions for a minute or two. Remove from heat stir in apple cider vinegar and honey.  Sprinkle with sea salt and freshly ground pepper.  In bowl take kale and apples and mix together.  Drizzle with 1/2 dressing to coat.  Divide amongst 6 plates.  Top with goat cheese, pomegranates, and remaining dressing.


Nutritional Information:

141 Calories per serving4 Grams of protein
5 Grams of Fat
22 Grams Carbs
2 Grams Fiber


You can add and subtract.  If you have or prefer mesculin over kale no problem substitute it out (Just no iceberg ever it has nothing to offer nutritionally).  We always like to start at the top of the nutrition meter with kale, however, your favorite will do.

Surprisingly this is a base dish that can easily be converted into different tastes by simple additions and subtractions.  When we add the quinoa it looks different, tastes hardier and is a denser dinner salad. Have fun and play with your favorites.  I love adding walnut pieces to salad with creamy goat cheese and sweet notes with the fruit and tangy with the balsamic.  It all so nicely complements one another.  Taking your mouth and senses around the world.

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