Kale Salad with Pomegranate Dressing
Here’s another Meatless Monday recipe for the beginning of the week. I wanted to feature a flavorful yet healthy one, so I prepared a baby kale salad with pomegranate dressing. I also added shredded carrots and spiced pecans for extra crunch and nutrition. And to reinforce the tart and sour taste of this salad, I also added dried cranberries.
I think you've probably noticed my recent love for all things pomegranate. I prepared the dressing with freshly squeezed pomegranate juice, a little mustard, agave nectar and flax seed oil to complete the delicious vinaigrette. Et voilà!
Yields: 6 servings2½ pounds fresh baby kale leaves
2 tablespoons dried cranberries
6 ounces French feta cheese, crumbled
1 large carrot, peeled and shredded
2½ tablespoons superfine sugar (or granulated sugar)
1 teaspoon salt
1 teaspoon Dijon mustard
1 pomegranate, juiced
2 teaspoons lime juice
1 clove pickled garlic, finely minced
2½ tablespoons agave nectar
4 tablespoons extra-virgin olive oil
3 tablespoons flax seed oil
½ cup spicy candied pecans, coarsely chopped
½ teaspoon white pepper, freshly ground
Prepping the kale: Wash the raw kale thoroughly in several baths. Remove and discard any fibrous and older parts of the stems. Sprinkle with a bit of salt. Toss well.
For the pomegranate dressing:
In a mini blender (or a regular blender if you don't have a mini), combine the mustard, agave nectar, pomegranate juice and pickled garlic. Blend until smooth. Season with salt and pepper. Add the extra-virgin olive oil and flax seed oil and briefly pulse 2-3 times.
In a large mixing bowl, combine the dressing, carrot and kale. Massage and toss well until well coated. Top with feta cheese, dried cranberries and spiced nuts.
Serve at room temperature.
I tend to buy French or Greek feta, which are very mild; Bulgarian or Romanian feta taste brinier and saltier.
You can use fresh garlic instead of the pickled garlic but the garlic flavor is going to be a lot stronger. You can find pickled garlic in Asian stores.
Little reminder on how to juice a pomegrante on the following link.Published By: on January 27, 2014.