KALE, POMEGRANATE AND RICOTTA SALATA WITH SWEET & SOUR VINAIGRETTE

You rarely see a green salad at the Thanksgiving table and it is probably the last thing on your mind at Thanksgiving. Since we've become a little more health conscious and when I looked at my guest list for Fakesgiving, I knew I had to make this salad. So glad I did!

This salad is very similar to my Kale salad from June, except I left out the sunflower seeds and added ricotta salata. I've never had ricotta salata until this salad. What is ricotta salata? It's from the ricotta family that has been pressed, salted and aged/dried. It's a hard cheese.

The sweetness from the pomegranate seeds along with the mildly salty ricotta salata makes for a great combination of flavors. Then you add the other layer of flavors from the almonds to the kale to the vinaigrette, it's magic in your mouth.

KALE, POMEGRANATE AND RICOTTA SALATA WITH SWEET & SOUR VINAIGRETTE

Inspired by Bon Appetit, 11/2014

Serves 8

Ingredients

<for the vinaigrette>

  • 1/2 cup rice vinegar

  • 1/2 cup balsamic vinegar

  • 1/8 teaspoon cayenne pepper

  • 1/2 teaspoon sugar

  • 3 tablespoons olive oil

<for the salad>

  • 2 kale bunches, stems discarded, torn into bite-size pieces

  • 1 pomegranate, peeled and seeds separated

  • 1/2 cup slivered almonds

  • 2 ounces ricotta salata, shaved into strips with a vegetable peeler

  • Salt and pepper, to taste

Directions

<making the vinaigrette>

  • Combine rice vinegar, balsamic vinegar, cayenne pepper, sugar and olive oil in a mason jar.

  • Cover, shake and set aside.

<making the salad>

  • Remove the center ribs and stems; discard.

  • Tear kale into bite size pieces, but still a little leafy.

  • Place torn pieces in a large bowl, set aside.

  • Remove seeds from the pomegranate. To cut and de-seed a pomegranate, click here.

  • Add pomegranate seeds and slivered almonds to the kale.

  • Drizzle vinaigrette and toss salad together; season with salt and pepper.

  • Top with the ricotta salata.

Enjoy!

Notes

  • You can prepare the salad ingredients without the vinaigrette the day before, simply store in ziploc bags or tightly sealed containers.

  • If you want the kale to soften a bit before serving, toss the salad together with the vinaigrette and set aside for 20 minutes. Then top it with the ricotta salata.

  • You may or may not use all of the vinaigrette, but you'll use most of it.

#food #recipes #saladsdressings #holidays

follow me

  • Instagram B&W
  • Twitter B&W
  • Pinterest B&W

featured posts

Posts Are Coming Soon
Stay tuned...

recent posts

search by tags

No tags yet.

sweet on