Winter Kale Salad Food
WILTED KALE AND ROASTED-POTATO WINTER SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Blender Potato Side Roast Vegetarian Dinner Parmesan Kale Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with rack in upper third.
- Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
- Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
- Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.
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Reviews 5Total Time 11 minsEstimated Reading Time 3 mins
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- In a large mixing bowl combine the kale with 1 tablespoon olive oil, 1 tablespoon lemon juice and a pinch of salt. Massage it with your hands for 1 - 2 minutes or until the kale is bright green and pliable.
- Add in the cabbage, beets, scallions and parsley and toss well. Next add in the oranges and pomegranate seeds.
- In a small bowl whisk together the remaining olive oil, lemon juice, apple cider vinegar, a pinch of salt and pepper. Then drizzle the dressing over the salad.
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Servings 4-6Total Time 15 minsCategory Kale
From foodandwine.com
Servings 4-6Total Time 15 minsCategory Kale
- In a salad bowl, whisk together the oil, vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Remove the kale from the stems and pulse the leaves in batches in a food processor until finely chopped.
- Toss the kale, apple, onion, and pecans with the dressing. Season with salt and pepper to taste and serve.
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