I’ve signed up for National Blog Posting Month which means I’m blogging every day of November, 2013.

It’s Day 4 of National Blog Posting Month (NaBloPoMo) and I have to say I am LOVING it! NaBloPoMo is really stimulating my creativity…it’s making me think a little outside of the box in terms of my posts. It’s also steering me away from my perfectionistic tendencies, which feels surprisingly nice.

Don’t get me wrong: I am still striving to do high quality work here, of course. But at the same time I am acutely aware of “not letting the perfect be the enemy of the good”. Sometimes good enough really is good enough. (Apply this statement to your writing, recipes, and photography if you are a food blogger, or to your parenting or your diet or something else, and see if it helps to liberate you in some way.)

Baby Kale Pomegranate Salad | Healthy Green Kitchen

I bought some baby kale last week and I have been using it a lot. There are no tough stems to deal with and the leaves are very tender. It makes a great addition to soups, and also to salads. I used some in this Baby Kale Salad with Feta, Pomegranate, and Candied Pumpkin Seeds, and it was really delicious.

Baby Kale Pomegranate Salad | Healthy Green Kitchen

I am not going to write this out in “official recipe format” because it’s quite time consuming for me to do that (and my goal this month is to write more posts, but spend less time on each one). So…this is how I made this salad: Fill a bowl with a few heaping handfuls of baby kale (or use any other type of baby greens). Add the arils from 1/4-1/2 of a pomegranate. Toss and then add some feta cheese. You don’t want to add too much because then your salad will be overly salty, but you want enough so that you get more than a little feta with each bite. If you don’t want to use feta, try this with crumbled goat cheese. Top with some Candied Pumpkin Seeds, or use candied (or raw) pecans or walnuts (or the seed/nut of your choice). I dressed my salad with a few squeezes of fresh lemon juice and a generous drizzle of olive oil. Freshly ground black pepper and a sprinkling of sumac, if you have it, are nice here, as well.

A bowl of this salad serves at least 2 people. To pack individual servings with some protein, add some cooked chicken or a poached egg or two…YUM!

Baby Kale Pomegranate Salad | Healthy Green Kitchen

More Fabulous-Looking Fall Salads from Food Blogger Friends:

Kale Delicata Salad with Citrus Maple Vinaigrette from Oh My Veggies
Autumn Harvest Salad with Horseradish Vinaigrette from Tasty-Yummies
Autumn Arugula Salad from How Sweet Eats
Delicata Kale Salad from A Cozy Kitchen
Massaged Kale Salad with Fennel and Pomegranate from With Food and Love
Pomegranate, Kale, Wild Rice Salad from Pinch of Yum

 

10 Comments

  1. 1

    Lindsay — November 4, 2013 @ 12:46 pm

    Yum!!! Glad to have connected with you via NaBloPoMo!

    I will try this! :)

  2. 2

    Maria Tadic — November 4, 2013 @ 12:47 pm

    It’s crazy, but I’m reading this post while eating a kale salad for lunch!! Tho i spent FOREVER cleaning it and removing the stems b/c i didn’t get the baby kind. Will look for that next trip to the store!

  3. 3

    Sherrie | With Food + Love — November 4, 2013 @ 12:52 pm

    Winnie this salad looks divine. I’m seriously impressed by your blog challenge – you go girl!

    I’ll be sharing this beautiful recipe this week for sure.

    XO SHERRIE

  4. 4

    Amanda @ Once Upon a Recipe — November 4, 2013 @ 2:42 pm

    I am doing a salad challenge with a group of friends for the month of November – the rule is we have to eat a salad every day, either for lunch or for supper. I am excited to experiment with different greens and ingredients, and kale is high on my list. I’ve actually never made/eaten a kale salad! This looks fabulous. I can just imagine it with grilled chicken for lunch – yum!

  5. 5

    Beth @ Tasty Yummies — November 4, 2013 @ 6:39 pm

    This looks so amazing Winnie! I am with Sherrie, I am totally amazed at you and this challenge, I cannot wait to see all of your lovely posts. Thanks for sharing my salad recipe too ;)

  6. 6

    Penny — November 4, 2013 @ 9:11 pm

    thanks so much for a great looking recipe…and thanks too for not writing it out in standard recipe form, but more as a commentary, a how-to as you would relate to a friend.. I love this kind of recipe..makes me relate to it much easier!

  7. 7

    Laura (Tutti Dolci) — November 4, 2013 @ 11:25 pm

    Great looking salad, I love the seasonal toppers!

  8. 8

    Nicole — November 5, 2013 @ 10:44 am

    This makes me want to make an autumn-inspired salad for lunch today. I’ve been planning on roasting some sweet potato cubes, which I love in green salads, and I have one more pomegranate in the fridge. Just need to get some greens!

  9. 9

    Sylvie @ Gourmande in the Kitchen — November 7, 2013 @ 2:08 am

    Now that’s my kind of salad, simple and flavorful.

  10. 10

    Frugal Real Food Meal Plan: May 2014 — October 5, 2014 @ 6:36 pm

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