Happy Mediterranean Monday on a Tuesday! I apologize for being a day late, but I didn’t get this dish put together on Sunday because other things came up. So I made it last night, took pictures at lunch time today before I ate it, and am getting this published for you tonight.
I have to admit that part of this recipe was a happy accident. The original plan was to use goat cheese in this salad, but I somehow left it off of my shopping list over the weekend and came home without it. So I needed to make a store run for it after work yesterday, and decided to go to Walmart Neighborhood Market instead of Aldi so I wouldn’t have to fight a crowd just for goat cheese and ranch dressing (which I also forgot and the kids needed). As it turns out, Walmart didn’t have any goat cheese! An entire aisle of cheese, and zero goat cheese. So…I decided to grab a less tangy, stinky cheese — blue cheese!
As it turns out, I might actually like the blue cheese in this better. It has a really nice contrast to the lemon juice and pomegranate seeds, and I couldn’t get enough of it! I also intended to add some chickpeas or quinoa originally, but I decided quinoa wasn’t quite right for this and I honestly just plain forgot about the chickpeas. Feel free to add either if you’d like for the extra protein. And of course you can skip the blue cheese to make this vegan.
Pomegranate and Blue Cheese Kale Salad
- 10oz organic kale (I bought the 12oz bag from Aldi and used most of it)
- seeds from one pomegranate
- 5oz container of blue cheese crumbles
- 1/2 of a red onion, pickled in pure apple cider vinegar for at least 30 minutes
- 1/2 cup of chopped walnuts
- 1/2 cup of extra virgin olive oil
- juice of 2 lemons
- salt and pepper to taste
- In a large bowl, massage kale under running water to help soften the leaves. Rinse and blot dry with paper towels or dry in a salad spinner.
- Place kale in clean, dry serving bowl. Add pomegranate seeds, red onion, blue cheese and walnuts, and toss to combine.
- Once mixed, sprinkle with salt and pepper, then drizzle with olive oil. Finally, squeeze lemon juice over the top, then toss thoroughly.
- If you wish, stir in a can of rinsed chickpeas or some cooked quinoa, then enjoy your healthy lunch!
One of my favorite things about salads like these is they make a large quantity to prep for the week. I get to eat lunch at home so I just leave it in a bowl and dish it out, but Michael takes his lunch with him so his can be put into food prep containers. He likes these salads because he can pull it out and eat it at his desk when he’s busy, so it’s more convenient than something he needs to heat up.
I try to prep something for us for lunch each week on Sunday, and I also prep snacks and breakfast stuff for the kids on Sunday, just to simplify life on weekdays. It’s nice to not have to think about it, just reach in the fridge or cabinet and grab something. The only thing I have to worry about on a weekday is dinner, and I at least have that planned ahead so there’s no time lost trying to figure out what the heck to make for dinner each night.
If you’d like to see what my food prepping looks like each week, I am planning to do a post soon with ideas, methods, and photos. So stay tuned!