We lucked out and got to spend some extra time with Mema yesterday, thanks to Sandy cutting her trip to New York short. By the way, I’m thinking of all of y’all in Sandy’s path and hope you are safe and warm! Luckily Mema made it back to Charlotte after driving to Albany and getting the last seat on the last flight out of there!
It’s incredible how productive I can be when I have two helping hands with Hailey (who took 4 steps on her own yesterday- she’s so close!). But really, it’s wonderful having help for a day.
You know what is wonderful? The fact that Koda seems to be better everyday, so thank you for all your thoughts! And what else is wonderful? Food you can make ahead of time that’s delicious.
The Perfect Overnight Kale Salad
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3 Tbsp white wine vinegar
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2 Tbsp finely minced shallot
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1 Tbsp honey
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1 Tbsp extra virgin olive oil
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3/4 tsp salt
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1/4 tsp pepper
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2 bunches kale (about 1 lb), stem removed and sliced into ribbons
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3/4 cup pomegranate arils
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1/2 cup grated parmesan cheese
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4 Tbsp roasted sunflower seeds
I saw the recipe in Women’s Health Magazine and knew it would be the perfect dish to harvest my kale to try.
It looked close enough to 2 bunches to me.
As I went shopping I decided to switch out some ingredients and change the amount of others, mostly motivated by cost. The original recipe called for toasted pine nuts, which are ridiculously expensive.
So I swapped them out with a much more reasonable roasted sunflower seed.
OK, let’s get started.
I find it easiest to use a knife to de-rib kale, but you can also tear off the pieces. Then cut it into ribbons, crossways, and put into a large tupperware.
Combine the vinegar, olive oil, honey, shallot, salt and pepper in a small tupperware or jar and shake it like crazy until the ingredients are well combined.
Then briefly massage the kale in the dressing, put the lid on and stick it in the fridge.
Let the kale marinate overnight.
It’s easy to go ahead and prep the toppings, too. Cut open the pomegranate and remove the arils using this technique.
Then, just rinse and pick out the white parts.
Store in the fridge overnight.
When the time comes to serve it up, divide the marinated kale into four portions. Top with arils, grated parmesan cheese and roasted sunflowers seeds. Serve!
Not only is it beautiful and a great salad for the fall or even for Christmas dinner, it’s flavorful, too! Slightly sweet thanks to the honey and the sharp parmesan adds great contrast. The seeds and arils fill it out with their crunch. In fact, David declared it to be DELICIOUS, which isn’t a word he often pairs with kale.
I’ll definitely be repeating this recipe often.
Are you a pomegranate fan?
I used to be intimidated by them, but now that I’ve learned their tricks, I can’t get enough! Hailey and I eat them by the handful, but they are also great for salads and on yogurt.
Paige @ Your Trainer Paige says
YUMMM! I have been including pom arils in just about everything lately. They’re just little bursts of happiness!
LunchingMomma says
I haven’t tried arils in any salads myself- only with restaurant salads. But I LOVE kale, so I’ll definitely try this out! Thanks for the tips on the pomegranate (I’m still intimidated).
Ali says
Oh boy…..4 steps…before you know it you will be wondering why you were anxious for her to walk. 😉
Love your s&p shaker set!! 😉
Glad koda is back to normal and mema was around to help and safe from the storm.
Maria says
Just bought my first pom of the season and cannot wait to dive into it. Once I learned the trick for getting the arils out, they replaced citrus as my favorite winter fruit.
Hooray, Hailey! You got this!
Brittany @Berries and Barbells says
i ADORE pomegranates! Your salad looks delicious!
Chantal says
That looks delicious!
Matt @ The Athlete's Plate says
There is a restaurant near me called Dive that makes THE BEST kale salad. It’s similar to yours!
Emily @ Perfection Isn't Happy says
Yum! I’m going to have to put this recipe on Pinterest so I remember to make it!
Lisa says
Last time I had a pom ( which was probably 7 years ago), my mom and I made such a mess trying to eat one. It seemed so tedious, and such little fruit for all the efford of spitting on the seed. How do you de-seed them?
Lisa says
And holy typing errors! I am sorry. Typing with a baby on my lap here! effort* on=out
stampylisa says
eat the seeds!! they are more fiber and crunch!!
Mary @ Fit and Fed says
I love kale salads but have not yet tried the trick of massaging the kale, nor have I marinated it overnight. Time for some experimentation on my part as we get back into kale (and pomegranate) season. If you ever do want to buy some pine nuts, try Costco. I get mine there and store it in the freezer along with my other nuts and seeds. One bag lasts me probably a year. We use it in pesto, on salads, and in a vegan ‘cheese’ recipe.
Brittany says
Great tip about finding pine nuts at Costco! I just wish we had one close by! I keep hearing rumors they might build one, so fingers crossed 😉
stampylisa says
I have found my new favorite way….besides thrown into a bowl with apple, almond butter and cinnamon……
Put them in your mashed avocado!! i smash up a ripe avocado, squeeze in half a big lime or a whole little lime. add sea salt and pom arils!! mmmmmmmmmmmm sooooo tasty
stampylisa says
or in a bowl with chopped mango/diced avocado/hemp seeds.
makes for a beautiful picture too
Alberta says
Realizing he would need as much muscle as possible to defeat the Moran gang and ward off any other challengers to
this empire, Capone recruited members of other ethnicities and races including
Poles, Jews, blacks, and Irish. Its time to hit the streets
America we have a nation to rebuild. These two incidents are
in reality patently meaningless.