Celebrate this year's harvest with this Kale Pomegranate Salad made with fresh kale, pomegranate arils, hazelnuts, and tofu feta. All dressed in Orange Vinaigrette for a delicious side to your holiday meal.
Drain all the water from the tofu. Crumble into large pieces and place in a bowl. Add the remaining ingredients and stir to combine. Place in an airtight container in the refrigerator and let marinate for at least 2 hours.
To make the Orange Vinaigrette
Combine all the ingredients in a blender and mix thoroughly.
To make the salad
Dry roast the hazelnuts at 400 degrees F for 8-10 minutes. Remove from oven and chopped.
While hazelnuts are toasting, prep the rest of the salad ingredients.
Toss together all the ingredients of the salad and dress with the Orange Vinaigrette. Serve immediately.