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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