Roasted Fig and Kale Salad with Pomegranate Vinaigrette
Servings: 5 servings
Calories: 330kcal
Ingredients
- 1/2 rotisserie chicken, skin and bones removed (358 grams)
- 10 cups kale chopped
- 8 small figs ends removed, halved
- 1/3 cup pomegranate arils
- 2 oz goat cheese crumbles
- 2 1/2 tbsp pine nuts
- Olive oil for massaging kale
- Optional: shaved/shredded carrots
Pomegranate Vinaigrette
- 1/2 cup pomegranate juice
- 1 1/2 tbsp white wine vinegar
- 1 tbsp olive oil
- 1/2 tbsp honey
- 1/2 tsp Flavor God Garlic Lover's Seasoning
Instructions
- Pre-heat oven to 350 degrees. Line a small baking sheet with parchment paper. Add halved figs, cut side up, to the baking sheet. If desired, add a drop of honey on top of each fig. Bake at 350 degrees for 20 minutes. Set aside to cool.
- Add pomegranate juice to a small pan and bring to a boil over medium heat. Lower heat to a simmer and continue to simmer for 15-20 minutes or until reduced by half. Set aside to cool.
- Add kale to a large bowl. Drizzle with about 1 tsp of olive oil and massage the kale gently until the olive oil is spread evenly and the kale turns a brighter green, like the kale in the photos. (You shouldn't need to spend more than a couple seconds on any one piece of kale.)
- Whisk cooled pomegranate juice together with the remaining vinaigrette ingredients. Set aside.
- Assemble salads with kale, chicken, figs, pomegranate arils, goat cheese, pine nuts, and carrots (if desired). Top with vinaigrette before serving.
Nutrition
Calories: 330kcal | Carbohydrates: 32g | Protein: 30g | Fat: 12g | Cholesterol: 68mg | Sodium: 364mg | Potassium: 1125mg | Fiber: 7g | Sugar: 20g