RAWR! Get the kiddos to savor some “dinosaur skin” with this cold, kale salad.
Picture succulent Lacinato Kale tossed with tiny, tender cubes of roasted sweet potatoes, the crunch of Oregon hazelnuts, and the burst of sweet-tart pomegranate seeds—all bathed in Chef Leander’s signature Creamy Balsamic Vinaigrette. Voila! A symphony of colorful, plant-based delights to grace your feast!
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Winter Harvest Kale Salad
Presenting a buffet showstopper! This is salad is an exquisite blend of the season's most vibrant produce. Lacinato kale, braised sweet potato cubes, Oregon hazelnuts, and pomegranate seeds form a flavor-packed medley, enhanced with fragrant orange zest. Topped with Chef Leander's Signature Creamy Balsamic Dressing, this dish captivates both the eyes and the palate, ensuring its status as a surefire hit on YOUR buffet table.
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Equipment
- large bowl
- small skillet optional
Ingredients
- ½ recipe Chef Leander's Signature Creamy Balsamic Dressing -OR-
- ½ recipe Chef Leander's Signature Ginger Garlic Dressing
- 1 bunches lacinato kale
- ½ medium sweet potatoe
- ¼ cup Oregon hazelnuts
- 4 oz pomegranate arils (seeds) (* See Notes)
Instructions
Prepare Ingredients
- Toast the hazelnuts OPTIONAL. Heat a small skillet. Lightly toast the hazelnuts until just fragrant. Don't over cook, they will continue to cook when you take them off the heat.Whether heated or raw, rough chop the hazelnuts and set aside.
- Dice the sweet potato into 1/2 inch cubes. In the same hot covered skillet, sauté 1 cup of sweet potato cubes in a TBSP of olive oil until tender and slightly brown. Set aside to cool.
- Prepare the kale. Remove the tough center vein from the kale. Slice the kale thinly, turn 1/4 turn, and slice again to create small "confetti".
- Put the kale, cooled sweet potatoes, chopped hazelnuts in a large mixing bowl. Add ¼ cup dressing and toss to distribute. Add more to taste.
- Arrange the salad on a serving dish. Sprinkle the pomegranate seeds on the salad. Serve cold. Or, make the evening before, cover with plastic wrap and serve the next day.
Notes
NOTES: Pomegranate arilles (seeds) can be found in the prepared fruit coolers with the produce. Look for small, sealed plastic cups often under the name Pom. They are shaped like popcorn kernels, only larger. Usually sold in 4 and 5.5 ounce cups.
SHOPPING LIST FOR THIS RECIPE:
Includes 1 recipe of Chef Leander's Signature Creamy Balsamic Dressing
- Produce:
- 1 Shallot
- 1 Bunches of Lacinato Kale
- 1 Medium Sweet Potatoes
- Dairy:
- 1 Small 6 ounce container of Greek Yogurt (Plain or Lemon-Flavored)
- Nuts and Seeds:
- 1/4 Cup Oregon Hazelnuts (Blanched, if available)
- 4 Ounces Pomegranate Seeds (Arils)
- Pantry:
- Balsamic Vinegar
- Agave Nectar
- Olive Oil
- Salt and Pepper
Support us at PatreonPatreon.com/chefleander
Nutrition
Nutrition Facts
Winter Harvest Kale Salad
Serving Size
1 cup
Amount per Serving
Calories
325.69
% Daily Value*
Fat
15.85
g
24
%
Saturated Fat
1.5
g
9
%
Polyunsaturated Fat
2.66
g
Monounsaturated Fat
10.05
g
Cholesterol
0.09
mg
0
%
Sodium
136.4
mg
6
%
Potassium
1090.92
mg
31
%
Carbohydrates
42.56
g
14
%
Fiber
12.65
g
53
%
Sugar
14.97
g
17
%
Protein
9.09
g
18
%
Vitamin A
29520.81
IU
590
%
Vitamin C
135.53
mg
164
%
Calcium
399.57
mg
40
%
Iron
3.73
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
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