Pomegranate and Kale Salad
I made this Pomegranate and Herb Salad for my wife over the weekend and she just loved it. It has a little bit of everything. It’s nutty, fruity, herby, fresh, salty, sweet and any other descriptor you think of. Let’s get cooking!
The Benefits of Massaging Kale for salads.
I love kale, but there’s a ton of people that dont. I’m here to change that.
Kale gets a bad rap due to its toughness. But what if there was a way to turn it from rough and tough, to lovely and tender?
All you need to do is show it some love. A little bit of oil and elbow grease. With your hands, roughly massage the kale. Breaking down the cell walls, softening it.
Some people will balance shock and dry kale, but I think that’s a bit overkill.
How to clean Kale for salad.
Unless you’re buying a pre chopped kale, it’s going to come in a bundle with the stems.
You’ll want to remove the stems. They can be very woody and bitter.
To clean kale, hold the stem in your left hand, and pull the greens off with your right. Discard the stem. You can give the greens a quick chop.
How to Clean a Pomegranate.
Cleaning a pomegranate can be a messy job. The best way in my opinion is to use the water bowl method.
Fill a large bowl with cold water. Quarter your pomegranate and hold it over your bowl of water. With a wooden spoon, spank the pomegranate until all of the seeds fall out.
Repeat this process until you’ve cleaned the whole pomegranate. Remove the seeds from the water, discarding any white pith that falls out too.
Tips on buying pomegranates.
I’ve been scorned so many times when it comes to buying pomegranates. If you follow these tips, it should help you from getting an absolute dud.
You want to look for the pomegranates that are bright red. If you see some that are very light they might be under ripe. Darker brown/ bruises might mean they are past due.
A nice, full and ripe pomegranate will be heavy and firm.
Kale salad vinaigrette Ingredients.
This is such a lovely vinaigrette. The fennel, orange and dijon are such a great combo.
Adding whole fennel seeds add a bit of texture as well.
Like the majority of my vinaigrettes, all you need is a mason jar.
How to make Orange Vinaigrette.
Into a mason jar, combine 2 minced garlic cloves, 1 tbsp whole fennel seeds, the juice of 1 orange, 1 tbsp of honey, 1 tsp of dijon mustard, 2 tbsp of apple cider vinegar, ¼ cup olive oil and 1 pinch of salt.
Skew the lid on the jar and shake, shake, shake. Keep in an airtight container in your fridge for 5-6 days.
Other recipes to check out.
Ingredients:
For the Salad
- 6 cups Kale Cleaned and chopped
- 2 tbsp Olive Oil
- 1 Pomegranate Cleaned
- 1 cup Leek Thinly sliced
- 1/2 cup Mint
- 1/2 cup Dill
- 1 cup Pistachio Crushed
For the Dressing
- 2 Garlic Cloves Minced
- 1 tbsp Fennel Seed
- 1 Orange Juiced
- 1 tsp Honey
- 1 tsp Dijon
- 2 tbsp Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 tsp Kosher Salt
Instructions:
- Start by chopping 6 cups of kale. Place in a large bowl and add around 2 tbsp of olive oil. With your hands, massage your kale, breaking down the tough fibers.
- Into the same bowl, add 1 pomegranate, 1 cup thinly sliced leek, ½ fresh mint, ½ cup dill, 1 cup crushed pistachio, ½ cup crumbled feta.
- Into a mason jar, add 2 minced garlic cloves, 1 tbsp fennel seed, the juice if 1 orange, 1 tsp honey, 1 tsp dijon mustard, 2 tbsp apple cider vin, ¼ cup olive oil and 1 tsp of kosher salt. Shake well to emulsify.
- Pour your vinaigrette over your salad toss.
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