Kale Salad With Pistachios Pomegranate Recipes

KALE SALAD WITH PISTACHIOS & POMEGRANATE

Kale Salad with Pistachios & Pomegranate image

This salad packs a mouthful of vibrant colors and flavors, all in one bite. Hearty kale holds up to robust mix-ins (pomegranate seeds, pistachios, cooked quinoa) and keeps its crispness after soaking in vinaigrette, which Amanda Haas suggests you do, both for flavor and meal prep ease.

Provided by Food Network

Categories main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 bunches Tuscan kale, also known as lacinato, dinosaur, or black kale
1/4 red onion
1/4 cup coarsely chopped pistachios
1/4 cup pomegranate seeds
1 cup cooked quinoa, cooled (optional)
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1 teaspoon honey
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

Steps:

Julienne the kale leaves: Grasp the bottom of the stem with one hand, and use the other to firmly strip the leaf from the stem on either side; discard the stem. Repeat with all the leaves. Stack the leaves, roll them like a cigar, and coarsely chop crosswise to create ribbons of kale. Place in a large bowl and set aside.
Vinaigrette: In a small bowl, whisk together mustard, vinegar, and honey. Season to taste with salt and pepper. Slowly add the olive oil in a steady stream, whisking continuously. At least 30 minutes before serving, combine the kale with half of the vinaigrette; use your hands to toss, making sure each leaf is coated. Letting the leaves rest in the vinaigrette eliminates the need for massaging. Set aside.
Just before serving, slice thin half-moons of red onion; separate the slices with your fingers, and sprinkle on the salad. Add the pistachios, pomegranate seeds, and cooked quinoa. Top with some or all of the remaining vinaigrette as needed, then toss well with your hands to combine. Transfer to serving plate, making sure the ingredients are evenly distributed, and serve immediately.

KALE POMEGRANATE SALAD WITH PECANS

Kale Pomegranate Salad with Pecans image

Serve Kale Pomegranate Salad with Pecans at your next dinner party. This Kale Pomegranate Salad with Pecans recipe is effortless yet elegant.

Provided by My Food and Family

Categories Home

Time 15m

Yield 8 servings, 1 cup each

Number Of Ingredients 6

Ingredients

1/2 lb. kale, stemmed, cut into thin strips
1/2 lb. Brussels sprouts, trimmed, shredded (about 2 cups)
1 container (4.3 oz.) pomegranate seeds (about 1 cup)
1 pkg. (4 oz.) crumbled feta cheese
1/2 cup chopped pecans, toasted
1/4 cup KRAFT Olive Oil Vinaigrettes - Balsamic

Steps:

Combine ingredients.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g

KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN SEEDS

Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds image

Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds

Provided by Susan Spungen

Categories Salad Butternut Squash Seed Healthy Low Cal Kale Parmesan Kid-Friendly Low Cholesterol Small Plates

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

1 large butternut squash (about 3 pounds), peeled cut into 3/4" cubes
1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 whole head garlic
1/2 cup raw pumpkin seeds (pepitas)
1/4 cup fresh lemon juice (from 1 large lemon)
2 teaspoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon finely chopped shallot
1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
1 cup finely grated Parmesan cheese (1 1/2 ounces)
1 cup pomegranate seeds (from 1 large pomegranate)

Steps:

Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
Do ahead
Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

PERSIMMON, POMEGRANATE, AND MASSAGED KALE SALAD

Persimmon, Pomegranate, and Massaged Kale Salad image

A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.

Provided by VeggieCravings

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
½ teaspoon salt
1 ripe Fuyu persimmon, peeled and thinly sliced
¼ cup pomegranate seeds

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 41.2 g, Fat 17.8 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 2.7 g, Sodium 428.7 mg, Sugar 13 g

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