Dec 222014

Anyone else feeling a little bit (figuratively and literally) sick of all the Christmas cookies and sweets? I have a very sweet these days, and even I am feeling a little bit overloaded by all of it. Here’s a recipe that proves that fruits and veggies can be just as festive as all those peppermint covered sugary chocolatey treats…well almost. Try this Winter Kale Salad which is as healthy as it is tasty and beautiful. To get on Santa’s nice list, serve it in a chip and dip platter so it looks like a wreath!
There are so many different things you can put in this salad that would be amazing, but I decided on mostly red (roasted beets, pomegranate seeds) and green (chopped kale, granny smith apple, pistachios) with a little orange pop from some persimmons. The persimmons may have thrown off my red/green color scheme a tad, but I was intrigued by them so I bought a few. They are incredibly sweet and have a nice soft texture, kind of like a peach. If you can’t find persimmons, you can leave these out or just go with another winter fruit, like navel orange segments. A good dressing is key too, and this one is the perfect tart but slightly sweet mix, with lemon juice, mustard, vinegar, maple syrup, and olive oil.
Nutritional highlights: We all know that holiday dining isn’t always a shining moment for healthful choices. This salad is a perfect addition to your holiday spread to solve that problem. Fill a big portion of your plate with this salad, and take it easy on the indulgences. There’s also some serious powerhouses in this salad. The kale, apple, and pomegranate seeds (and really all of the ingredients) have a ton of fiber that will keep you full…maybe even full enough to pass on dessert (but let’s be honest, probably not). The pistachios add healthy mono and poly unsaturated fats as well as B-6 vitamins and iron. Beets and persimmons are packed with antioxidants to help control inflammation in your body and ward of diseases. I served the salad with a little shredded pecorino on the side, but you can also mix it right in, as it adds a great saltiness that the salad needs. To keep the salad vegan you can leave it out.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Winter Kale Salad with Persimmons, Beets, Apples, Pomegranate, and Pistachio
Makes 5-6 servings as a side (3 as a main)
*vegan* gluten free*
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What’s in it:

For the salad:
5 cups finely chopped kale
1 granny smith apple
4 red baby beets, cut into 1 inch pieces and roasted
3 fuyu persimmons, cut into wedges
1/3 cup pomegranate seeds (from about ½ large pomegranate)
1/3 cup shelled roasted pistachios, roughly chopped
Optional: 1/3 cup shredded pecorino cheese (omit for vegan version)

For the dressing:
1 tablespoon Dijon mustard
2-3 tablespoons fresh lemon juice (juice from one juicy lemon)
2 tablespoons apple cider vinegar (or another light vinegar like champagne vinegar, white wine vinegar)
2 tablespoons pure maple syrup
½ teaspoon salt
¼ freshly ground teaspoon black pepper
1/3 cup extra virgin olive oil
How to make it:

1.If you are roasting your own beets, preheat your oven to 425. Scrub and dry the outside of the beets but no need to peel. Cut off a tiny bit on the top and bottom end, and cut the beets into 1 inch chunks. Toss with olive oil, salt, and pepper, and roast for about 40 minutes, until the beets are tender. Alternately, you can buy already steamed or roasted beets and skip this step.
2.Prepare the remaining ingredients. Seed you pomegranate, chop the nuts, dice the apple and cut the persimmon (no need to peel skin). Chop the kale so it is small chunks, almost like a slaw. This will help the leaves get very tender as they sit in the dressing.
3.Prepare the dressing by mixing the first 5 ingredients together and then whisking in the oil gradually. Taste the vinaigrette to see if it needs more of anything (too acidic? Add more oil or maple syrup. Too bland? Up the salt and pepper).
4. Toss together the kale, apple, persimmon, beets, and all but 2 tablespoons of the pomegranate, pistachios, and pecorino. Toss with the dressing, adding gradually and tasting until it is your desire of dressed-ness.
5. To serve as a wreath, pour the salad into a chip and dip tray and sprinkle with the remaining cheese, pom seeds, and pistachios. Enjoy this festive, flavorful, and nutritious salad!
Leave the leftovers (if you have any) out of Santa this year instead of cookies and maybe he’ll be looking a little fitter in his suit next year!

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>