A confession: after an entire season of eating Summer salads, lettuce leaves are feeling a bit tired and passé. So lately, I've been utilizing a bevy of nutrient-rich Winter greens instead. Inspired by the raw and sweet crunch of a brussels sprouts and kale dish, I tossed together medley of red swiss chard, young kale, toasted hazelnuts, and jewel-like pomegranate seeds. With a natural sweetness and plenty of pleasing crunch, it's my new favorite salad — and sure to be a hit on this year's Thanksgiving table. For a different Fall salad, keep reading.
- 1/2 tablespoon mustard
2 tablespoons pomegranate molasses
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4" shred
5 large Swiss chard leaves, (about 4 cups), stemmed and sliced into a 1/4" shred
1 cup hazelnuts, toasted in the pan
1 cup fresh pomegranate arils
- In a medium mixing bowl, whisk together mustard and pomegranate molasses with oil; season to taste with salt and pepper.
- In a large salad bowl, toss together kale and chard leaves, hazelnuts, and pomegranate arils. Drizzle in dressing, one tablespoon at a time, using your hands to massage the dressing evenly into the greens until dressing is well-distributed. Serve immediately.
Makes 6 servings.
- Vegetables, Salads
- North American