Winter Salad with Pomegranate

This winter salad with pomegranate is packed with plant protein, vitamins and fibre. It combines kale, apples, pomegranate and tofu chunks with a sweet and sour dressing that elevates the salad to the next level.

Course Dinner, Lunch

Cuisine Western

Prep Time 20

Cook Time 10

Total Time 30

Servings

Ingredients

For the Dressing

⅛ cup balsamic vinegar
1 tablespoon soy yogurt
½ tablespoon sugar-free strawberry preserve
1 teaspoon olive oil
½ teaspoon Dijon mustard
1 clove garlic, minced

For the Fried Tofu

1 block extra-firm tofu, drained, pressed and cubed
¼ cup cornstarch
1 tablespoon vegetable or olive oil, for frying

For the Salad

3 cups kale
1 cooking apple, such as Gala, thinly sliced
½ cup pomegranate seeds

Instructions

Prepare the dressing by whisking together balsamic vinegar, soy yogurt, strawberry preserve, olive oil mustard and garlic in a small bowl.
Cut a block of tofu into ½-inch pieces and add them to a medium bowl with the cornstarch. Toss well to coat and shake off any excess starch.
Heat olive oil in a pan and fry the tofu cubes until all sides are browned; about 4 minutes each side. Drain tofu on a paper towel to get rid of excess oil.
In an extra large serving bowl, toss the kale, sliced apple and pomegranate seeds.
Add the tofu and drizzle with half the dressing and toss to coat. Drizzle with the remaining dressing right before serving.

Nutrition