A “Cook Like No One is Watching!” recipe from Susan Trabucco
Serves 8 to 10
This salad is comprised of several elements, each with their own ingredient list and instructions (as listed below). The parts then come together to form the salad in a crescendo of color and flavor—a beautiful, tasty addition to any holiday table.
Marinated Kale
Ingredients:
- 5 kale leaves, removed from stem, sliced about ¼ inch thick
- 1 tsp extra virgin olive oil
- pinch salt and pepper
Instructions:
Place in bowl, drizzle with olive oil, sprinkle with salt and pepper. Scrunch with your hands for 20 seconds to soften leaves and coat with oil. Let stand for at least 30 minutes.
Honey Cinnamon Walnuts
Ingredients:
- 1½ c walnuts or pecans
- ¼ c honey (heated if needed to be runny) or maple syrup
- ½ tsp cinnamon
- ⅛ tsp salt
Instructions:
Place walnuts in a bowl, drizzle with honey, and sprinkle with cinnamon and salt. Mix, spread on paper-lined baking tray. Bake at 350° for 15 minutes, tossing once halfway. Leave to cool, then break walnuts up into slightly smaller pieces.
Salad
Ingredients:
- Seeds from 1 large pomegranate
- 8 c (4.5 oz) baby spinach
- 3.5 oz blue cheese, crumbled
- ½ c dried cranberries (or raisins)
- 2 blood oranges or other orange varieties, sliced
Pomegranate Dressing
Ingredients:
- 2 Tbs pomegranate molasses
- 1½ Tbs red wine vinegar (or white wine vinegar or cider vinegar)
- 4 Tbs extra virgin olive oil
- ½ tsp each salt and pepper
Place ingredients in a jar and shake well.
To Assemble
Put kale and spinach leaves in a giant bowl. Drizzle with about 3 Tbs of dressing; toss well. Then put half kale/spinach into a large serving bowl. Sprinkle with 1/3 EACH of walnuts, blue cheese (crumbled), pomegranates, orange segments, and cranberries. Top with remaining kale and spinach, then remaining walnuts, blue cheese, pomegranates, orange segments, and cranberries. Drizzle remaining dressing over the salad just before serving.
Note: Best served freshly assembled, but this salad will hold up better than some because kale and spinach don’t get soggy immediately upon being dressed.