Christmas Kale Salad
Christmas Kale Salad with Satsuma & Pomegranate in a Creamy Garlic Dressing
Created by our own Joni Marie Newman to show off the seasonal bounty! All ingredients, except a few spices and pantry stapes, are available at the Produce Market Stand during the winter season.
Show off the seasonal produce in this easy to make salad that is definitely pretty enough to show off on your holiday table.
Yield: 12-16 servings
Ingredients
For the Creamy Cashew Garlic Dressing:
1 (10 oz) package Tanaka Farms Roasted Salted Cashews
1 1/2 cups olive oil
1/4 cup apple cider vinegar
Juice from 1 lemon
6 to 8 cloves garlic, or 2 tablespoons garlic powder
1 tablespoon black pepper
Sea salt, to taste
For the Christmas Kale Salad:
3 bunches Tanaka Farms curly kale
1 small head Tanaka Farms green cabbage
3 Tanaka Farms satsumas
1 Tanaka Farms pomegranate
3 tablespoons white sesame seeds, divided
Method
To make the dressing, add all ingreients to a blender and puree until smooth. Set aside.
To make the salad, Start by removing the ribs from the kale and tear or chop into bite size pieces. Place in a large mixing bowl.
Shred cabbage, add to bowl.
Add dressing and massage into greens.
Peel and segment each satsuma. Cut each segment in half, or in thirds, depending on your size preference. Add to bowl, reserving a handful to sprinkle on top.
Remove pomegranate arils from pith. Add to bowl, reserving a handful to sprinkle on top.
Add 2 tablespoons sesame seeds to bowl. Toss salad until all ingredients are well distributed and transfer to serving dish.
Sprinkle remaining sesame seeds, satsuma segments, and pomegranate arils evenly over the top.
Serve and enjoy!
