The current snow squalls and frigid conditions are hardly a free pass for fries with extra ketchup (we wish). Winter in all its glory offers up some extra scrumptious, very hearty and healthful (the perfect balance for holiday excess) greens to lend energy and lightness. Bring on the prosciutto-wrapped figs.
6 collard leaves, trimmed and finely chopped
1/2 bunch kale, trimmed and chopped
1 head romaine lettuce, chopped
1/4 small head red cabbage, chopped
1 pear, cubed
1/2 Bermuda onion, finely diced
1/2 orange bell pepper, diced
/2 avocado - peeled, pitted, and diced
1/2 carrot, grated
7 cherry tomatoes, halved
1/4 cup pine nuts, toasted
1/3 cup pomegranate arils
1/3 cup olive oil
3 tablespoons white balsamic vinegar
1 tablespoon wildflower honey
1 teaspoon oregano, crushed
1 1/2 teaspoons chilli powder
1 teaspoon Dijon mustard
1 clove garlic, minced
salt and fresh ground pepper to taste
Mix collard greens, kale, romaine, cabbage, pear, onion, pepper, avocado, carrot, tomatoes, pine nuts, and pomegranate together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chilli powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.