January is a time of renewal and relaxation after the hustle and bustle of the holidays. And, after all the indulgences, it is also a time of refocusing on healthier food choices, fresh fruits and vegetables. While winter doesn’t have the same types of fresh produce to offer that summer does, there are still an abundance of delicious seasonal veggie and fruit options available. Pomegranates, citrus, beets, pears and hardy greens like kale and chard can all be combined into fresh dinner worthy salads. We’ve used lots of nutrient-packed ingredients from both curly and purple kale, pomegranate arils (the gorgeous little seeded bits from inside a pomegranate), avocado and beets in this salad. If you have been cautious about trying beets in the past, skip the stronger flavored red varieties and choose a milder beet such as chioggia (a beet with white and pink-red rings) or golden beets. These beets add lovely color to your meals and are delicious sautéed and roasted or raw, shredded in salads. Serve this winter salad with our sprouted tortilla chips to make it a meal. Made with simple non-GMO ingredients, our tortilla chips are gluten free, vegan and contain 17 grams of whole grains per serving. Black Bean, Multi-Grain, Sweet Potato, and Blue Corn Tortilla Chips are also made with no added sugar. They are so delicious, they don’t need it! This kale, pear, and pomegranate salad is perfect for a late harvest meal


Kale, Beet & Pear Winter Salad with Meyer Lemon Vinaigrette



1/4 cup olive oil

1/4 cup white wine vinegar

3 tablespoons freshly squeezed Meyer lemon juice

Zest of 1 Meyer lemon

1 tablespoon maple syrup

Salt and pepper, to taste


6 cups chopped kale

1 golden beet, peeled and shredded

1 avocado, diced

1 pear, cored and thinly sliced

1/2 cup pomegranate arils

1/2 cup chopped pecans

1/4 cup crumbled goat cheese

4 Servings of Way Better Snacks Black Bean Tortilla Chips


Make the vinaigrette: Whisk together olive oil, vinegar, Meyer lemon juice, zest and maple syrup in a small bowl. Taste, then season with salt and pepper as needed. Set aside.

Assemble the salad: place kale in a large bowl. Whisk dressing again, then pour about half on top of kale. Toss salad well to coat leaves with dressing. Divide salad between 4 plates or bowls. Dividing ingredients between the 4 plates, top kale with shredded beet, avocado, pear slices, pomegranate arils, pecans and goat cheese. Drizzle remaining dressing on top of the salad or serve on the side. Serve immediately with Way Better Snacks Black Bean Tortilla Chips.

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