My body and soul have been BEGGING for a really hearty salad and luckily my imperfect produce box delivered the perfect imperfect ingredients. There’s no exact science to this salad (really to any salad), so mix it up to your heart’s desire. It’s really important to give chop the greens small and really massage in the vinaigrette. This breaks down the tough nature of the greens making them tasty and easy to digest. This recipe also calls for fuyu persimmons, which are the short squat persimmons. They are supposed to be crunchy. No persimmons? Use green apple instead!
I like my mashed potatoes with the peel and with chunks of actual cooked potato (and only partly because I’m too lazy to peel them). This may not be a popular opinion, but super smooth mashed potatoes really freak me out— maybe it’s a texture thing or perhaps I just suck at making them. Who knows. So… I opt for a simpler “rustic” mashed potato dish!
It’s no secret that I love kale. I usually sneak it into soups or saute it with bacon, but did you know you can eat this leafy green raw? No, I know you’re not a rabbit… But the trick is to marinate it in an acidic vinaigrette to break down the fibrous nature of the green. This makes it tastier and easier to digest.
This winter kale salad is dressed in an orange-honey vinaigrette, adding a subtle sweetness to the bitter green and then topped with toasted pecans, fresh pomegranate seeds and crumbled goat cheese. It’s a beautiful green addition to the holiday table, that is often dominated by our starchy friends!
Pomegranate Kale Salad
Makes: 6-8 servings
- 1 large bunch kale
- 1 pomegranate
- 1/2 cup olive oil
- 1/4 cup orange juice
- 2 tbls honey
- 1/2 tsp salt
- fresh cracked pepper
- 1/2 cup pecans
- 1/4 cup goat cheese crumbles
- In a small bowl whisk together the olive oil, orange juice, honey, sea salt and several cracks of black pepper. Set vinaigrette aside.
- Tear kale into small bite size pieces, discarding the stem.
- In a large bowl, combine kale and 1/2 cup of vinaiegrette. Massage dressing into kale, coating the leaves to break down the fibrous leaves! Allow to marinate and break down for at least 30 minutes.
- While kale is marinating, seed pomegranate, discarding any white pulp.
- Heat a heavy bottomed skillet over medium. Add pecans to hot pan and toast, stirring consntantly until fragrant. Remove from pan and set aside to cool.
- Just before you're ready to serve, toss marinated kale with goat cheese, pomegranates and toasted pecans. Drizzle additional dressing on top.