1 rating

Winter Kale Salad


This kale salad uses the most seasonal produce to make a bright and filling lunch or light dinner.

Pomegranate molasses, which can be found at a local Middle Eastern grocery store, has a wonderful sweet and salty flavor. Kumquats are best around this time of year, and they add an amazing tartness to the salad, while ricotta salata adds some creaminess.

— Executive Chef Alex Resnick 


  • 2 bunches black kale
  • 1 Cup kumquats
  • 1/4 Cup pistachios
  • 1 Cup ricotta salata
  • 1/2 Cup pomegranate molasses
  • 1/4 Cup lemon juice
  • 1/4 Cup honey
  • 1/4 Cup olive oil
  • 1/4 Cup water
  • 1/2 Tablespoon black pepper
  • Kosher salt, to taste


Wash and chop the kale into thin strips. Toast the pistachios in a 325 degree F oven for 20 minutes until golden.

Cut the kumquats into quarters.

Crumble the ricotta salata into bite-sized pieces.


To make the vinaigrette:
Mix together the pomegranate molasses, honey, lemon juice, olive oil, water, black pepper, and salt to taste.

To make the salad:
Toss all ingredients together in mixing bowl, except the ricotta.

Once well mixed, place into a bowl, and top with the ricotta.