• Mechelle

PomBerry Kale & Spinach Salad

Updated: Jul 6


We’re in the fall season and with Thanksgiving around the corner (and a multitude of varied stuffings), cranberries will be making an appearance, whether in sauces, mixers, glazes or desserts.  While we’re quite familiar with cranberries, many persons are less likely to want to see kale on their plate because it’s often associated with being bitter, dry or unappealing.  The great news is – kale has quite the potential! Once you use the massage technique (found here) you can create wonders with this cruciferous vegetable.   One of these dishes is my PomBerry Kale & Spinach salad which is ready in less than 15 minutes and full of nutrients like vitamins A, C and K as well as magnesium and calcium.  It’s an inviting way to start a Thanksgiving meal or have as the centerpiece of a family picnic.

Ingredients

PomBerry Kale & Spinach Salad


4 Cups Curly Kale (massaged)

2 cups Spinach leaves (chopped)

¼ cup Pomegranate Seeds

¼ cup Dried Cranberries

8  Tangerine segments (halved)

¼  Yellow onion (medium, thinly sliced)

Ginger Balsamic Vinaigrette


1 Lemon

½ tsp Ginger (diced)

1 tsp Sea Salt

½ tsp Sesame Seeds

1/8 tsp Black Pepper

7 tsp Balsamic Vinegar

½ cup Extra Virgin Olive Oil

¼ tsp Onion Salt

1 tsp Parsley (minced)

Directions

  • For the salad dressing, place oil, balsamic vinegar and the juice of a lemon into a 6oz. mason jar, along with herbs and seasonings. Cover tightly and shake for about 3 minutes to ensure that all ingredients have blended well. The one thing I love about making salad dressings in a mason jar is the fun you get in shaking it up! Set aside on the countertop or in the fridge to allow the flavors to marinate.

  • In a large salad bowl, add all ingredients (you can see the recipe for massaged kale here) and mix.  Drizzle 3 tablespoons over the mix and toss lightly.  Serve and enjoy! Servings: 4 (if used as a side dish).

Tips: 

  • Halving the tangerine segments allows for more juicy flavor and for it to absorb the dressing.

  • You can substitute the balsamic for white vinegar and use dill for a less tangy flavor. Flavored balsamic vinegars are also availabl.

  • When peeling the tangerine, ensure that you remove the white ‘web-like’ pieces found on and in between the segments as they’re not pleasant to eat.  This will help you and your guests to enjoy them more. You can use the remaining segments for garnishing.

  • Pomegranate seeds are addictive, so I don’t blame you if you add more or eat them in between!

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