One of my all-time favorite salads is one my host mother made during Christmas time in Granada, Spain. It had orange slices, pomegranate seeds (“Granada” means pomegranate in Spanish!) and shallots. I brought that recipe home with me and now my family makes it for the holidays!
Truth be told, I had never been crazy about the idea of a kale salad until I went to a potluck dinner party and someone brought a DELICIOUS kale salad – flavorful, tender, and NOT kale-like. As I’m sure we all know by now, the key is in the massaging. Oil it up, get wrist-deep, and go to town. (Read this fascinating post about why and how to massage your kale.)
- About 4 cups kale, ribs removed and torn
- 2 medium carrots, grated
- 2 oranges, peeled and sliced
- ½ cup pomegranate seeds
- ¼ cup sunflowers seeds
- ¼ olive oil + 3 Tablespoons
- ⅛ cup apple cider vinegar
- ⅛ cup orange juice
- 1 Tablespoon shallot, minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Add all the kale to a large bowl. Drizzle well with olive oil and season with salt and pepper. Massage the kale with your hands for about 3-4 minutes (like you're kneading bread), until it becomes soft and tender.
- Whisk together the dressing: olive oil, apple cider vinegar, orange juice, shallot, salt and pepper.
- Assemble salad: kale, grated carrot, orange slices, pomegranate seeds, and sunflower seeds. Dress, toss, and serve!