Don’t get me wrong, I LOVE summer… but I am so ready for a change of pace and to welcome Autumn. I’m ready to feel cozy and cook warming foods again! The weather dropped below 70 degrees (ok, even if it was just for a morning) but i’ll take it! This salad is the perfect salad to welcome Fall and would great to accompany a Thanksgiving or even Christmas meal because of the rich colors and flavors. It’s simple to make and the best part about it is that you can prep ahead, kale holds well.
First things first, you want to get the shallots caramelizing for your vinaigrette. The sweetness the shallots release when caramelized are delicious and pair so well with the earthy dark kale, the tartness of the pomegranates and the saltiness of the pecorino. Slice and throw in a skillet with some olive oil or avocado oil. Cook on high heat for about 3-5 minutes then turn the heat down and stir occasionally. About 15 minutes into cooking, add a dash of salt and about 2 tablespoons of apple cider vinegar and let that caramelize with the shallot.
Now prep your kale! Cut it any way you like but for this salad especially I like to chop it really finely. I like to scoop it all up on my fork and make sure I get a bite of everything. So chop or shred the kale finely and make sure to remove the rib down the center. Massage it with a drizzle of olive oil and squeeze of half a lemon (use a Meyer lemon if you can get your hands on one)!
Pomegranates are finally in season! I love them because of the texture they add to salads, that juicy sweet almost acidic punch does a lot for me. Plus, they’re full of antioxidants! Yes, you’ve seen the containers in the store where they’re already pulled out of the hull. It’s so much easier for sure! However, they’re usually way overpriced and not as fresh. So I suggest buying the whole pomegranate and doing it yourself. It’s fairly easy.. you can cut them in half and hit them with a spoon and the seeds basically fall out. Or you can make 5 or 6 cuts from top to bottom and pull it open with your hands and basically pull the seeds out.
Now for our last ingredient! I had blanched raw almonds and wanted to kick It up a notch so I toasted them on the stove until they had some color - flipping constantly. Then I added a dash of olive oil, a few sprigs of rosemary and some fresh garlic. Sauté this mixture together for at least 10 minutes on low tossing to combine the flavors. The rosemary and garlic toasted with the almonds are SO delicious. I always enjoy a crunch in my salad and this does it!
INGREDIENTS:
2 bunches kale
1 or 2 pomegranates (depending on size)
1 cups shredded pecorino Romano or parmesan
1/2 cup almonds
2 sprigs fresh rosemary
2 garlic cloves
DRESSING:
2 shallots thinly sliced
1/3 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon fig jam
1 pinch red pepper flakes
dash of salt and pepper
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