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
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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