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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 

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings2
Calories Per Serving1103
Total Fat53g82%
Sugar115gN/A
Saturated15g76%
Cholesterol63mg21%
Protein28g56%
Carbs144g48%
Vitamin A1174µg100%
Vitamin B120.4µg7%
Vitamin B61mg75%
Vitamin C303mg100%
Vitamin D0.2µg0.1%
Vitamin E8mg38%
Vitamin K1437µg100%
Calcium830mg83%
Fiber17g67%
Folate (food)332µgN/A
Folate equivalent (total)332µg83%
Iron10mg53%
Magnesium359mg90%
Monounsaturated28gN/A
Niacin (B3)4mg19%
Phosphorus510mg73%
Polyunsaturated6gN/A
Potassium2793mg80%
Riboflavin (B2)0.7mg38.5%
Sodium1553mg65%
Sugars, added98gN/A
Thiamin (B1)0.5mg30.4%
Zinc3mg23%