Thursday, December 28, 2023

Winter Kale Salad with Satsuma & Pomegranate in a Creamy Garlic Dressing

Winter Kale Salad with Satsuma & Pomegranate in a Creamy Garlic Dressing 

Created for Tanaka Farms to show off the seasonal bounty! All ingredients, except a few spices and pantry staples, are available at the Farm's Produce Market Stand during the winter season. Show off the seasonal produce in this easy-to-make salad that is definitely pretty enough to show off on your holiday table. You can also substitute any dried fruit for the pomegranates, and other mixed greens are great mixed in as well. Spinach, bok choy, arugula... 

Yield: 12-16 servings 

For the Creamy Cashew Garlic Dressing: 
1 (10 oz) package Roasted Salted Cashews 
1 1/2 cups olive oil* 
1/4 cup apple cider vinegar 
Juice from 1 lemon 
6 to 8 cloves garlic, or 2 tablespoons garlic powder 
1 tablespoon black pepper 
salt, to taste 
*If you are trying to cut back on added oils and fats, feel free to sub water or veggie broth for a portion or all of the oil. Please note, this will affect the texture and flavor of the dressing. It will still be delicious, just not as rich. And remember, you need fat to tenderize that kale!

For the Winter Kale Salad: 
3 bunches curly kale 
1 small head green cabbage or Napa cabbage 
3 satsumas (or mandarins or tangerines) 
1 pomegranate 
3 tablespoons white sesame seeds, divided 

To make the dressing, add all ingredients to a blender and puree until smooth. Set aside. 
To make the salad, start by removing the ribs from the kale and tear or chop into bite-size pieces. Place in a large mixing bowl. Shred cabbage, add to bowl. 
Add dressing and massage into greens. 
Peel and segment each satsuma. Cut each segment in half, or in thirds, depending on your size preference. Add to bowl, reserving a handful to sprinkle on top. 
Remove pomegranate arils from pith. Add to bowl, reserving a handful to sprinkle on top. 
Add 2 tablespoons sesame seeds to bowl. Toss salad until all ingredients are well distributed and transfer to serving dish. 
Sprinkle remaining sesame seeds, satsuma segments, and pomegranate arils evenly over the top. 
Serve and enjoy!

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni