Kale Salad with Pomegranate, Orange and Pine Nuts
If you have about 15 minutes to spend in the kitchen, Kale Salad with Pomegranate, Orange and Pine Nuts might be an excellent gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One portion of this dish contains around 3g of protein, 18g of fat, and a total of 234 calories. This recipe serves 6 and costs $1.08 per serving. Head to the store and pick up extra virgin olive oil, honey, white wine vinegar, and a few other things to make it today. Plenty of people really liked this salad. 966 people have made this recipe and would make it again. It is brought to you by Rachel Cooks. With a spoonacular score of 99%, this dish is awesome. Similar recipes include Orange-Basmati Salad with Pine Nuts and Pomegranate Seeds, Dandelion Salad With Pomegranate Seeds, Pine Nuts, And Roasted, and Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
6 tablespoons extra virgin olive oil
1 tablespoon honey
reserved juice from the oranges, or about 1/4 cup
1 bunch kale leaves, stems and tough sections removed
2 navel oranges
1/4 cup pine nuts
1 cup pomegranate arils
salt and pepper to taste
2 tablespoons white wine vinegar.jpg)
Equipment:
bowl
whisk
frying pan
Cooking instruction summary:
Cut or tear kale into bite sized pieces and place in a large zip-top bag. Cut the segments out of the oranges over a bowl to catch the juice. (If you don’t know how to do that, here is a great tutorial from Cookin’ Canuck.) Once you have the segments cut out, make sure to squeeze the remaining juice out of the membranes. Save all the juice for the dressing. Place orange segments in a large serving bowl. To the orange juice, add white wine vinegar, olive oil, honey, and salt and pepper to taste. Whisk with a fork or small whisk and pour into the ziptop bag with the kale. Close the bag, squeezing the air out. Massage the kale with the dressing for 1-2 minutes and then pour it into the serving bowl with the orange segments. Add pomegranate arils and toss everything together. Toast pine nuts in a dry frying pan over medium heat, tossing or stirring continuously until golden brown (it doesn’t take long -- don’t walk away!). Remove them from the pan and put them on a plate to cool. Sprinkle toasted pine nuts over salad just prior to serving.
Step by step:
1. Cut or tear kale into bite sized pieces and place in a large zip-top bag.
2. Cut the segments out of the oranges over a bowl to catch the juice. (If you don’t know how to do that, here is a great tutorial from Cookin’ Canuck.) Once you have the segments cut out, make sure to squeeze the remaining juice out of the membranes. Save all the juice for the dressing.
3. Place orange segments in a large serving bowl. To the orange juice, add white wine vinegar, olive oil, honey, and salt and pepper to taste.
4. Whisk with a fork or small whisk and pour into the ziptop bag with the kale. Close the bag, squeezing the air out. Massage the kale with the dressing for 1-2 minutes and then pour it into the serving bowl with the orange segments.
5. Add pomegranate arils and toss everything together. Toast pine nuts in a dry frying pan over medium heat, tossing or stirring continuously until golden brown (it doesn’t take long -- don’t walk away!).
6. Remove them from the pan and put them on a plate to cool. Sprinkle toasted pine nuts over salad just prior to serving.
Nutrition Information:
covered percent of daily need
