Don’t wait until Christmas dinner to serve this nourishing salad. It has all of the ingredients to bring it to holiday status, but it’s also excellent for everyday. You can dress it and it will stay delicious and crisp refrigerated for days later.
Holiday season is here in all its glory and unfortunately with it comes cold and flu season. One of my personal strategies for staying healthy this season is to eat nutritionally dense foods while staying away from sugared treats. This Kale Pomegranate Salad is a welcome addition to the December dinner table. It meets all holiday cheer requirements. It’s delicious, beautiful, juicy and nutritionally dense. Being the stellar dish it is, it also helps to ward off sugar cravings.
Purple curly kale is paired with green curly kale to add a lighter leaf and more color. Walnut oil adds a depth of flavor you can’t get any other way, but like me, you probably don’t have it in your pantry.
I purchased mine on amazon, but I see where Trader Joe’s also has it in a trio of oils. Make sure you get the roasted walnut oil as there is a huge difference in flavor. I store mine in the fridge.
To save time wash and prep your kale ahead of time. Dry it in a salad spinner and store it refrigerated in the salad spinner or in a sealed plastic bag.
Roasting the walnuts is so easy and can be done ahead of time also. Just make sure you put them out of sight because just seeing them on the counter can cause a snack attack and before you know it, they’re gone.
To roast walnuts, preheat oven to 350 degrees. Line a baking sheet with parchment paper (optional, it makes it easier and cleaning the pan isn’t necessary). Bake for 10 minutes, or until they smell fragrant. Let cool.
The dressing was assembled with the help of my handy immersion blender in a mason jar. I prefer it to a regular blender simply because you can get all of the delicious yumminess out of the mason jar but not so much the blender’s pitcher. When it comes to making the salad, if any one or two of these processes are made ahead, throwing this together is a cinch.
Word is out on the street that Wal Mart sells a tool for pomegranates that eases the task of removing the pomegranate seeds. I haven’t seen it yet. For now, I quarter the fruit, submerge it in cold water while massaging it out of the rind. The rind comes to the top and the seeds fall to the bottom of the cold water bath. Drain, let dry and add to salad before serving.
I hope you enjoy this salad. We like it simple with grilled salmon on the side. The hubs loves a juicy salad so this does the trick for him. Let me know what you think!
In other news the soup and bread Christmas Party we hosted was very enjoyable. We had 32 people in our house for a sit down meal. Yikes! It was so fun baking these artisan whole grain and rye loaves for the occasion.
I was going for a woodsy feel. How’d I do? I purchased a burlap bolt of fabric at Michael’s using a 50% off coupon and made runners for both sides of the table.
With that many guests we went the disposable route but I gave these soup cups a holiday face lift. I don’t know if you can see it in this pic, but the cups have a shimmer-y burlap ribbon around them.
Well, that’s all for now. Counting down the days till Christmas!
8-9 cups of mixed green and purple curly kale, cleaned and dried, deveined and torn into 1-2 inch pieces
1 fuji apple sliced into thin wedges
1 cup roasted walnut halves
seeds from 1 pomegranate fruit
3 tablespoons fresh lemon juice
3/4 teaspoon grated lemon zest
1 tablespoon fresh squeezed orange juice
6 tablespoons olive oil
2 tablespoons roasted walnut oil
1 tablespoon maple syrup
1/2 – 3/4 teaspoon sea salt
Place the prepared kale in a large bowl. Add the sliced apples, half of the roasted (and cooled ) walnuts and half of the pomegranate seeds.
Place all of the dressing ingredients in a quart sized mason jar. Blend together using an immersion blender. If you don’t own an immersion blender, use a regular kitchen blender. Toss the salad and dressing together.
Sprinkle remaining walnuts and pomegranate seeds on top. Let sit 30 minutes or more before serving to allow the kale to soften and flavors blend. Juicy and delicious!