La Esquina kale salad

Rainbow carrots add color to this simple Mexican dish.

"Pomegranate seeds add a nice crunch," says La Esquina chef Fabian Gallardo of this simple Mexican-inspired salad. Plus, they're packed with potassium, fiber, and antioxidants such as vitamin C.

Serves 2

For the salad:
1 large bunch curly, purple, or black kale, massaged and torn
3 small rainbow carrots, peeled and julienned or grated
¼ cup of pomegranate seeds
2 tablespoons pecans, chopped and toasted

Directions: Combine all ingredients in a large bowl. Set aside while preparing the salad dressing.

For the chipotle vinaigrette:
2 Tablespoons balsamic vinegar
4 Tablespoons grapeseed oil
1 Tablespoon apple cider
2 teaspoons chipotle canning sauce
1/4 teaspoon dried oregano

Directions:Whisk all ingredients together until smooth. Season with salt and pepper as desired.

To Serve: Toss greens and vegetables with dressing to coat. Place extra vinaigrette on the side.