Kale Salad with Pomegranate, Orange and Pine Nuts

If you have about 15 minutes to spend in the kitchen, Kale Salad with Pomegranate, Orange and Pine Nuts might be an excellent gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One portion of this dish contains around 3g of protein, 18g of fat, and a total of 234 calories. This recipe serves 6 and costs $1.08 per serving. Head to the store and pick up extra virgin olive oil, honey, white wine vinegar, and a few other things to make it today. Plenty of people really liked this salad. 966 people have made this recipe and would make it again. It is brought to you by Rachel Cooks. With a spoonacular score of 99%, this dish is awesome. Similar recipes include Orange-Basmati Salad with Pine Nuts and Pomegranate Seeds, Dandelion Salad With Pomegranate Seeds, Pine Nuts, And Roasted, and Crunchy Apple-Pear Salad with Pomegranate, Pine Nuts & Yogurt.

Servings: 6

Preparation duration: 15 minutes

 

Ingredients:

6 tablespoons extra virgin olive oil

1 tablespoon honey

reserved juice from the oranges, or about 1/4 cup

1 bunch kale leaves, stems and tough sections removed

2 navel oranges

1/4 cup pine nuts

1 cup pomegranate arils

salt and pepper to taste

2 tablespoons white wine vinegar

Equipment:

bowl

whisk

frying pan

Cooking instruction summary:

Cut or tear kale into bite sized pieces and place in a large zip-top bag. Cut the segments out of the oranges over a bowl to catch the juice. (If you don’t know how to do that, here is a great tutorial from Cookin’ Canuck.) Once you have the segments cut out, make sure to squeeze the remaining juice out of the membranes. Save all the juice for the dressing. Place orange segments in a large serving bowl. To the orange juice, add white wine vinegar, olive oil, honey, and salt and pepper to taste. Whisk with a fork or small whisk and pour into the ziptop bag with the kale. Close the bag, squeezing the air out. Massage the kale with the dressing for 1-2 minutes and then pour it into the serving bowl with the orange segments. Add pomegranate arils and toss everything together. Toast pine nuts in a dry frying pan over medium heat, tossing or stirring continuously until golden brown (it doesn’t take long -- don’t walk away!). Remove them from the pan and put them on a plate to cool. Sprinkle toasted pine nuts over salad just prior to serving.

 

Step by step:


1. Cut or tear kale into bite sized pieces and place in a large zip-top bag.

2. Cut the segments out of the oranges over a bowl to catch the juice. (If you don’t know how to do that, here is a great tutorial from Cookin’ Canuck.) Once you have the segments cut out, make sure to squeeze the remaining juice out of the membranes. Save all the juice for the dressing.

3. Place orange segments in a large serving bowl. To the orange juice, add white wine vinegar, olive oil, honey, and salt and pepper to taste.

4. Whisk with a fork or small whisk and pour into the ziptop bag with the kale. Close the bag, squeezing the air out. Massage the kale with the dressing for 1-2 minutes and then pour it into the serving bowl with the orange segments.

5. Add pomegranate arils and toss everything together. Toast pine nuts in a dry frying pan over medium heat, tossing or stirring continuously until golden brown (it doesn’t take long -- don’t walk away!).

6. Remove them from the pan and put them on a plate to cool. Sprinkle toasted pine nuts over salad just prior to serving.


Nutrition Information:

Quickview
234k Calories
2g Protein
18g Total Fat
17g Carbs
43% Health Score
Limit These
Calories
234k
12%

Fat
18g
28%

  Saturated Fat
2g
14%

Carbohydrates
17g
6%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
204mg
9%

Get Enough Of These
Protein
2g
5%

Vitamin K
168µg
161%

Vitamin C
56mg
69%

Vitamin A
2281IU
46%

Manganese
0.7mg
35%

Copper
0.46mg
23%

Vitamin E
2mg
18%

Fiber
2g
9%

Folate
34µg
9%

Potassium
296mg
8%

Magnesium
33mg
8%

Phosphorus
74mg
7%

Vitamin B1
0.1mg
6%

Vitamin B6
0.12mg
6%

Calcium
57mg
6%

Iron
0.9mg
5%

Vitamin B2
0.08mg
5%

Zinc
0.63mg
4%

Vitamin B3
0.75mg
4%

Vitamin B5
0.27mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Toasted Coconut Breakfast Spread
Ballpark Strawberry Shake
Mixed Bag” Kale Salad
Golden Beet and Fennel Soup
Chicken Francese
The Meatball Shop's Mortadella Meatballs
Parmesan Roasted Brussels Sprouts with Double Smoked Bacon
Margarita Chicken Quesadilla
Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese
Cranberry chia frozen yogurt bites
Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

Popular Recipes
Cherry Pound Cake Bread Pudding

Boulder Locavore

Cheesy Shrimp Nachos

Dinners Dishes and Desserts

Homemade Herb Ricotta

Soup Addict

Fried Catfish Po Boy

Food Republic

Chicken Caesar Wrap

Noob Cook