This is a lovely salad to make in the dead of winter, when kale is one of the few salad greens that is still in good shape even if it didn’t come from Florida. We have made this with both baby kale and mature kale. Mature kale will make a very chewy salad, so if you use that, chop it finely and be sure to let it rest for at least an hour after tossing with the dressing.
- Measuring cup, measuring spoons
- Jar with lid
- Salad bowl
- Salad spinner or dish towels
- Zester or micro grater
- Cutting board, cutting knife
- Frying pan or pie plate for toasting walnuts
- orange/lemon juicer
- grated zest from 1 orange
- 1/4 cup extra virgin olive oil
- 2 Tbs. orange juice
- 1 1/2 Tbs. lemon juice
- 1 large bunch of kale (or you could use baby kale, about 8 oz or 226 g, in which case the salad won’t need to rest for an hour)
- 1/2 red onion, finely diced
- 2 oranges
- 1/2 cup dried cranberries
- 1/2 cup walnuts
- 1/2 pomegranate
- salt and pepper to taste
- handful of fresh mint and/or cilantro, roughly chopped
- Wash one of the oranges to remove any surface wax, then remove zest using a zester or micro grater. The zest is just the outer orange part of the skin, not the white pith underneath, which can be bitter.
- Place orange zest, olive oil, orange and lemon juice, salt and pepper into small jar and shake well.
- Remove centre ribs from kale and cut the leaves into thin strips. (If you’re using baby kale, skip that step.) Place in a large salad bowl.
- Peel the oranges and cut into sections or slices.
- Remove seeds (or arils) from pomegranate. We used the underwater method and it worked well.
- Add pomegranate arils, diced red onion, cranberries and sliced oranges to salad. Add dressing and toss thoroughly. You can even scrunch the kale up a bit with your hands to soften it. Let stand at room temp. for at least 1 hour. (If you use baby kale, you can skip the scrunching and hour-long rest.)
- While salad is resting, toast the walnuts, using either the stove-top method or the oven method:
Stove-top: Put a dry, heavy pan on the burner over medium heat. Add walnuts and stir them around until they smell toasty and have a few brown spots – be careful not to burn them! As soon as they’re toasted, dump them into a bowl so they don’t keep toasting.
Oven: Preheat oven to 350℉. Put walnuts on a pan or pie plate and give them 5 minutes or so before checking on them and tossing them around. If they smell good and have a few brown spots, they’re done, otherwise give them another minute or two, but don’t forget about them! When they come out of the oven, dump them into a bowl so they don’t keep toasting.
6. Toss the walnuts into the salad just before serving, so they stay crunchy. Add the chopped mint and/or cilantro and toss again.