You guys, it’s COLD. I’m sure you’ve heard, whether you live on the East Coast, in the Midwest, or not, everyone and their mother is talking about it. For those of us living in true winter locales, this time of year can be pretty dark and dreary. For a while it’s fun to hole up at home, drink hot tea, and bury under blankets…. but around mid January, that routine starts to get old. Really old. Anyone else already craving spring? Yeah, I’m with you. But since we’ve got several months to go before we see green again, I’ve been trying to keep our dishes as green and colorful as possible. I find when our food’s a bit more bright, it helps beat the grey skies outdoors. Ok maybe just a little bit, but it certainly makes my body feel a whole lot better!
I’m super pumped about the dressing in this salad. I finally nailed a healthy green goddess style dressing, made with Greek yogurt instead of mayo and sour cream. It’s light but still has that creamy factor, and such good tang! The recipe makes extra, so simply store it in your fridge and throw it on any other salads your making. Happy kale-ing! And stay warm!
Green Goddess Kale Power Salad
Makes 2 entrée portions or 4 appetizer portions
- 6 cups Lacinato kale, pretty finely chopped
- 1 15 oz can chickpeas, drained, rinsed, and patted dry
- 1/2 cup pomegranate seeds
- 2 oz goat cheese,crumbled
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- olive oil
- salt and pepper
For the dressing:
- 1 cup Greek yogurt
- 3/4 cup packed basil leaves
- 1/2 tsp anchovy paste
- 1 tablespoon lemon juice
- 1 small garlic clove
- 1/2 tsp salt
- 1/4 tsp pepper
Roast the chickpeas: Preheat your oven to 400°. Placed the chickpeas on a lined rimmed baking sheet. Drizzle with a little olive oil and toss together on the pan. Sprinkle liberally with salt and pepper. Roast for 25-30 minutes until deep golden brown and crunchy. Let cool to room temp once cooked.
Make the dressing: Place all the ingredients in a blender or Cuisinart and blend until completely combined and very smooth. Set aside.
Place the kale in a large bowl. Drizzle with a little olive oil. Using your hand, massage the olive oil into the kale a bit to soften the leaves. Pour in 1/2 cup of dressing and toss well to combine. Add in the chickpeas, pomegranate seeds, avocado, and goat cheese, and toss gently. Season with a little more salt and pepper. Spoon the salad into bowls, drizzle with a bit more dressing, and serve immediately. Note: You will have leftover dressing, but simply store it in the fridge for up to 2 weeks and serve with other salads!