Fresh Greens in the Midst of Winter

by Sarah Betts | Writer and Health Specialist

2 bunches fresh, dark leafy greens (any variety of kale, chard)
1 large Granny Smith apple
1/2 cup pomegranate seeds
3 Satsuma oranges
1/2 cup crumbled goat cheese or blue cheese
1/3 cup slivered almonds, toasted
3 tbsp lemon juice
2 tbsp apple cider
1 tsp honey
1/4 cup olive oil
1 tsp salt

Wash and remove greens from their thick stem, ripping the leaves into bite sized pieces. Place in a large salad bowl. Slice the apple into thin, bite-sized slivers and add to the greens along with the pomegranate seeds. Peel and segment the oranges and add to the bowl.

In a separate, small bowl combine the lemon juice, cider, honey, olive oil and salt and whisk to combine. Drizzle dressing over the kale and toss. With clean hands massage the greens in the dressing until the leaves begin to break down and tenderize (about 3-4 minutes). This will help enhance the flavor and decrease the greens' tough, fibrous nature without cooking. Sprinkle the cheese and toasted almonds on top and serve.