Description
Massaged kale with pomegranate arils, orange segments, toasted pecans, goat cheese and a lemon-maple Dijon dressing.
Ingredients
Scale
- 8 loosely packed cups Curly kale, stems removed and leaves chopped
- 3/4 cup Pomegranate arils
- 1 large orange Orange, peeled and cut into bite-size segments
- 1/3 cup Pecan halves
- 1/4 cup Goat cheese, crumbled
- 1/4 cup Extra-virgin olive oil for dressing
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Fine salt
- 1/8 teaspoon Black pepper
Instructions
- Heat oven to 350 F (175 C). Spread 1/3 cup pecan halves on a rimmed sheet and toast about 6–8 minutes until fragrant, watching closely. Transfer to a cool plate for about 5 minutes; keep nuts away from guests with tree-nut allergies and avoid cross-contact.
- Wash and thoroughly dry kale, remove tough stems and chop to approximately 8 loosely packed cups. Peel and cut the orange into bite-size segments, catching excess juice separately; measure 3/4 cup pomegranate arils.
- Whisk 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 teaspoon Dijon, 1/4 teaspoon fine salt and 1/8 teaspoon black pepper until combined.
- Add kale to a large clean bowl and drizzle with about half the measured dressing. Massage for approximately 1–2 minutes until leaves soften and darken slightly; add remaining dressing and toss. Fold in orange and pomegranate, then scatter cooled toasted pecans and 1/4 cup crumbled goat cheese on top. Divide into six working side portions and serve promptly.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Development estimate including 6–8-minute pecan toast and roughly 5-minute cooling; fruit preparation and kale massage in prep. Actual yield and timing need testing.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: One sixth of the dressed salad as a working side portion; actual plated weight not measured