Overnight Kale Salad

Prep the night before and you have a healthy lunch already made for work.

December 3, 2012

Serves: 4
Prep:  20min
Cook:  0min
Total: 8hr 20min


  • 3 tbsp champagne or other white wine vinegar
  • 2 tbsp finely minced shallot
  • 1 tbsp honey
  • 1 tbsp organic extra-virgin olive oil
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 2 bunches dinosaur or curly kale (about 1 lb), center ribs and stems removed, leaves sliced into thin ribbons
  • 1/3 cup pomegranate seeds
  • 1/4 cup grated pecorino romano cheese
  • 2 tbsp toasted pine nuts



1. Whisk together vinegar, shallot, honey, olive oil, salt, and pepper.

2. Toss kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its volume.)

3. Transfer kale to a lidded container and refrigerate overnight. To serve, divide kale among plates and top with pomegranate seeds, grated cheese, and pine nuts.

Nutritional Facts per serving

Calories                     170.5 cal
Fat                             7.7 g
Saturated fat              2.1 g
Cholesterol                4.4 mg
Sodium                      758.2 mg
Carbohydrates           22.2 g
Total sugars               6.5 g
Dietary fiber               4.7 g
Protein                       6.2 g

Healthy Recpe Courtesy of Rodale Recipe Finder

Photo: Kang Kim