A few weeks into the new year, you may be starting to waiver on any New Year’s resolutions you made. If you made a resolution to eat healthier or lose weight, this is a gentle reminder that you can do so and still eat delicious food.
On top of that is an assortment of colorful vegetables diced into tiny bits to resemble confetti. The beets and pomegranates are the most important in my opinion. The beets are sweet and crunchy and the pomegranate seeds sort of pop as you eat them. There are just a few important steps between you and this salad!
First, make sure to wash your kale very well. Because of all those little creases in the leaves, kale traps dirt and crud like crazy. I like to use my hands to rip the leaves off the stems and then just rip the leaves into bite-sized pieces. Then rinse the leaves very well with cold water and dry them in a salad spinner. If you don’t have a salad spinner you can also just pat them dry with a few paper towels!
Onto the veggies! When dicing these veggies, you’re going for tiny cubes that are roughly the same size for each veggie. It doesn’t have to be perfect, but do try to take your time with it. I think the beet is the most awkward to chop. Basically, just peel it and then slice it into small planks. Slice the planks into sticks and then dice up the sticks!
To top off this salad, I like to use fresh pomegranate seeds. They add to the confetti look and are packed with flavor. You can buy the seeds alone, but they are expensive and it isn’t too hard to mine them out of the fruit. The key is to do it underwater so the seeds sink and the white pith parts float.
Then you can just drain off the water and pith and you’ll be left with clean and beautiful seeds. You probably won’t use all of these for the salad, but save them. They are a great snack.
The only thing left is the dressing! I like a very light dressing on this salad with rice vinegar and honey. It’s subtle but does give the salad some extra flavor. Just whisk the ingredients together for the dressing and taste it for salt and pepper. Feel free to adjust it to your liking.
When you’re ready to serve the salad, I like to toss the kale with a few tablespoons of dressing in a big bowl to coat the leaves evenly. Then top the kale with all of the diced vegetables and pomegranate seeds. You can obviously serve extra dressing on the side.
Confetti Salad Recipe Instructions
Confetti Salad Recipe
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4-6 servings
- 1 large bunch kale, washed, dried, and chopped
- 1 cup shredded carrots, diced
- 1 cup diced radish (about 6)
- 1 large red pepper, diced
- 1 large beet, peeled and diced
- 1 cup pomegranate seeds
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 teaspoons fresh ground black pepper
- pinch salt
- pinch sugar
- Use your hands to rip kale leaves off of stems and continue to rip the leaves into bite-sized pieces. Wash leaves well with cold water. Then spin dry in a salad spinner or pat dry with a few paper towels.
- Cook on low for 3-4 hours.
- Dice all the vegetables into similar sized, small cubes. Take your time and work on your chopping technique. The beet is probably the toughest to chop. Peel it and then slice it into planks. Slice each plank into sticks and then dice up the stick into tiny cubes.
- For the pomegranate, cut into quarters and submerge each quarter in cold water as you break up the seeds. Once you’ve done each quarter, drain off the water and white pith and just the seeds will be left in the bowl.
- For dressing, whisk together ingredients and adjust flavors to your liking.
- Add kale to a large bowl and toss with 2 tablespoons of dressing to evenly coat leaves.
- Top kale with diced vegetables and pomegranate seeds.
- Serve with extra dressing on the side!