Introduction
Creating a vibrant, delicious salad is an art that combines fresh, high-quality ingredients with a mix of textures and flavors. This marinated kale salad, featuring juicy pomegranate seeds, creamy blue cheese, and crunchy honey cinnamon walnuts, is perfect for any occasion. The marinated kale not only enhances the flavors but also tenderizes it for a more enjoyable eating experience.
Detailed Ingredients with measures
Marinated Kale (Tenderised for Tastiness)
– 5 kale stems (big and leafy, sub baby rocket/arugula but skip marinating)
– 1 tsp extra virgin olive oil
– Pinch of salt and pepper
Salad
– 1 pomegranate, big, juicy (or 1 cup pomegranate arils)
– 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)
– 100g/3.5 oz blue cheese, crumbled yourself
– 1/2 cup dried cranberries (or raisins, craisins)
– 2 blood oranges, normal oranges, yellow peach, nectarine, or grapefruit (optional, for extra color/juiciness/interest)
Honey Cinnamon Walnuts
– 1 1/2 cup walnuts or pecans
– 1/4 cup honey (runny, so warm if super thick), or maple syrup
– 1/2 tsp cinnamon
– 1/8 tsp salt
Pomegranate Dressing
– 2 tbsp pomegranate molasses
– 1 1/2 tbsp red wine vinegar (or white wine vinegar or cider vinegar)
– 4 tbsp extra virgin olive oil
– 1/2 tsp each salt and pepper
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Serves 8
Detailed Directions and Instructions
Marinated Kale
Remove leaves: Grab the base of the stalk then run your fist up the stalk to remove the leaves.
Slice: Bundle the kale leaves on a chopping board, then slice 0.5 cm / 1/5″ thick.
Scrunch: Place in a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Use your hands to scrunch for about 20 seconds to soften the leaves and coat them with oil. Leave for 30 minutes to marinate.
Honey Walnuts
Toss: Place walnuts in a bowl, drizzle with honey, and sprinkle with cinnamon and salt. Mix well, then spread them on a paper-lined baking tray.
Bake: Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway through the baking time. Leave to cool, then use fingers to break walnuts into slightly smaller pieces.
Pomegranate Dressing
Combine: Place pomegranate molasses, red wine vinegar, extra virgin olive oil, salt, and pepper in a jar. Shake vigorously to ensure all ingredients are well combined and there are no chunks of molasses left at the bottom.
Remove Pomegranate Seeds
Cut: Halve the pomegranate. Over a bowl, place the cut face down.
Smack: Using a wooden spoon, firmly smack the back of the pomegranate. The seeds will fall out into the bowl. Continue smacking until all seeds are released. Discard any white pith that falls out. Include any collected juices in the dressing.
Slice Fruit (If Using)
Peaches/Nectarines: Halve, remove the stone, and cut into 4mm / 1/6″ slices.
Grapefruit/Oranges: Cut off peel and pith, then segment the fruits for serving.
Assemble
Dress greens lightly: Place the marinated kale and baby spinach in a large bowl. Drizzle with about 3 tablespoons of dressing and toss thoroughly.
Layer half: Pour half of the kale/spinach mixture into a large serving bowl. Sprinkle with one-third each of walnuts, blue cheese, pomegranate seeds, fruit segments, and cranberries.
Presentation layer: Top with the remaining kale and spinach, then add the remaining walnuts, blue cheese, pomegranate seeds, fruit segments, and cranberries. Drizzle over the remaining dressing just before serving.
Serving
Best served freshly assembled. The salad will hold up well due to the kale’s sturdiness and can last until the next day.
Notes
Marinated Kale
Raw kale can be quite chewy and has a strong flavor. Marinating it in olive oil, salt, and pepper gently softens it and enhances the overall taste. A simple scrunch and 30 minutes (up to 3 days) of marinating can make a significant difference.
Pomegranate
Fresh pomegranate seeds are juicier than pre-packaged options. It’s also more enjoyable to remove seeds this way. Avoid frozen seeds as they may lose color upon thawing.
Blue Cheese
Blue cheese adds a rich flavor and creaminess to the salad. Alternatives include goat cheese or Danish feta, which also have a similar texture. Avoid pre-crumbled cheese, as it tends to be dry.
Pomegranate Molasses
Look for pomegranate molasses in the vinegar section of grocery stores. It has a sweet-tart flavor and is a great addition to various dishes.
Storage
Dressed salad can be stored for up to 2 days in the refrigerator, as kale is more durable than other greens. Prepare components separately and assemble right before serving for best results. The marinated kale is good for up to 3 days in the fridge.
Nutrition
The nutritional information per serving assumes this recipe yields 8 servings.
Cook techniques
Marinated Kale
Remove the stems from the kale by grabbing the base and running your fist up the stalk to detach the leaves. Bundle the kale leaves, slice them into 0.5 cm thick ribbons, and place them in a bowl. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to scrunch the leaves for about 20 seconds to soften them and ensure the oil evenly coats the kale. Let it marinate for 30 minutes for enhanced flavor and tenderness.
Honey Walnuts
In a bowl, toss walnuts with honey, cinnamon, and salt until well combined. Spread the mixture onto a paper-lined baking tray. Bake at 180°C (350°F) for 15 minutes, tossing once halfway through. Allow the walnuts to cool before breaking them into smaller pieces.
Pomegranate Dressing
Combine pomegranate molasses, red wine vinegar, and extra virgin olive oil in a jar. Shake vigorously to blend the ingredients thoroughly, ensuring that the molasses doesn’t settle at the bottom.
Removing Pomegranate Seeds
Cut the pomegranate in half. Over a bowl, place the cut side facing down. Use a wooden spoon to firmly smack the back of the pomegranate, releasing the seeds into the bowl. Continue to strike around the fruit until all seeds have been extracted, discarding any white pith that may have fallen out.
Slicing Fruit
For peaches and nectarines, halve them, remove the stone, and then slice into 4mm thick pieces. For grapefruit and oranges, cut away the peel and pith, then segment as needed for the salad.
Assembling the Salad
In a large bowl, combine the marinated kale and baby spinach. Drizzle with approximately 3 tablespoons of the pomegranate dressing and toss well. Layer half of the greens in a serving bowl and sprinkle with a third of the walnuts, crumbled blue cheese, pomegranate seeds, and any orange segments or cranberries. Add the remaining greens on top, followed by the remaining toppings. Drizzle with the remaining dressing just before serving.
FAQ
How long can marinated kale be stored in the fridge?
Marinated kale can be kept in the refrigerator for up to 3 days.
Can I use other greens instead of kale?
Yes, you can substitute kale with baby rocket or arugula but skip the marinating process.
What are some alternatives to blue cheese?
Goat cheese or Danish feta can be excellent alternatives, providing a similar creamy texture without the strong flavor of blue cheese.
How can I make the pomegranate dressing ahead of time?
You can prepare the pomegranate dressing in advance. Just store it in a jar in the fridge, and shake it well before using.
What type of honey works best for the walnuts?
Runny honey works best, so if your honey is very thick, warm it slightly to make it easier to drizzle over the walnuts.
Conclusion
This vibrant salad combines the earthy flavors of marinated kale and baby spinach with the sweetness of pomegranate and cranberries, all enhanced by the richness of blue cheese and the crunch of honey-cinnamon walnuts. It’s a delightful dish that can be enjoyed fresh or even the next day, thanks to the hearty nature of kale. This recipe showcases how beautiful and tasty salads can be, emphasizing the importance of texture and flavor balance.
More recipes suggestions and combination
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