Winter Kale Salad

Winter Kale Salad
4 from 1 ratings
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
  1. Wash and chop the kale into thin strips. Toast the pistachios in a 325 degree F oven for 20 minutes until golden.
  2. Cut the kumquats into quarters.
  3. Crumble the ricotta salata into bite-sized pieces.
  4. To make the vinaigrette:Mix together the pomegranate molasses, honey, lemon juice, olive oil, water, black pepper, and salt to taste.
  5. To make the salad:Toss all ingredients together in mixing bowl, except the ricotta.
  6. Once well mixed, place into a bowl, and top with the ricotta.