kale! that's right, there is kale on modest marce. it took me a while to get on the kale train, i found it difficult to eat raw. BUT once it is added amongst some of my other favourite ingredients in a fancy winter salad, it tastes really good. i love putting a variety of ingredients in my salad. sometimes i go a little overboard because that is what makes a salad fun & not dreadful! if the potent blue cheese scares you (i love my stinky cheese), you can use a milder goat cheese. warning: the candied nuts are super addicting. the left overs make for a perfect snack, so while you're at it you might want to double the recipe for lots of leftover snacking! lastly, to turn this salad into a dinner worthy meal, toss in a grilled chicken breast.


for the salad

  • 1 bunch of green kale, chopped
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup pomegranate seeds
  • 1/2 red onion, thinly sliced
  • 1 apple, thinly sliced
  • 1/2 cup candied nuts (see recipe below)

for the honey dijon balsamic dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 tablespoon dijon or grain mustard
  • 1 tablespoon honey
  • 1 garlic glove, grated
  • 1 teaspoon oregano
  • salt & pepper, too taste

for the candied nuts

  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup water
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 1 cup whole walnuts
  • 1 cup whole pecans


  • for the salad: fill a large salad bowl with kale. top with blue cheese, pomegranate seeds, red onion, apples & candied nuts. toss in desired amount of dressing!

  • for the dressing: whisk olive oil, vinegar, mustard, honey, garlic, oregano, salt & pepper until well combined. store left over in sealed jar & keep at room temperature.

  • for the candied nuts: preheat oven to 350 degrees. in a sauce pan over medium-low heat add sugar, honey, water, salt & cinnamon. bring to a boil & cook for a couple minutes to ensure the sugar has dissolved. remove from heat & stir in walnuts & pecans. transfer nuts to a lined cookie sheet & bake for 10-15 minutes, tossing in between. remove from heat & let nuts cool to room temperature. store left over in a sealed jar.