The Perfect Kale Salad: Overnight Success

We lucked out and got to spend some extra time with Mema yesterday, thanks to Sandy cutting her trip to New York short. By the way, I’m thinking of all of y’all in Sandy’s path and hope you are safe and warm! Luckily Mema made it back to Charlotte after driving to Albany and getting the last seat on the last flight out of there!

Hailey and Mema

It’s incredible how productive I can be when I have two helping hands with Hailey (who took 4 steps on her own yesterday- she’s so close!). But really, it’s wonderful having help for a day.

You know what is wonderful? The fact that Koda seems to be better everyday, so thank you for all your thoughts! And what else is wonderful? Food you can make ahead of time that’s delicious.

The Perfect Overnight Kale Salad

overnight kale salad- perfect winter salad

  • 3 Tbsp white wine vinegar
  • 2 Tbsp finely minced shallot
  • 1 Tbsp honey
  • 1 Tbsp extra virgin olive oil
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 bunches kale (about 1 lb), stem removed and sliced into ribbons
  • 3/4 cup pomegranate arils
  • 1/2 cup grated parmesan cheese
  • 4 Tbsp roasted sunflower seeds

I saw the recipe in Women’s Health Magazine and knew it would be the perfect dish to harvest my kale to try.

overnight kale salad- harvest

It looked close enough to 2 bunches to me.

overnight kale salad- kale

As I went shopping I decided to switch out some ingredients and change the amount of others, mostly motivated by cost. The original recipe called for toasted pine nuts, which are ridiculously expensive.

overnight kale salad- expensive pine nuts

So I swapped them out with a much more reasonable roasted sunflower seed.

overnight kale salad- sunflower seeds

OK, let’s get started.

overnight kale salad- de-ribbing kale

I find it easiest to use a knife to de-rib kale, but you can also tear off the pieces. Then cut it into ribbons, crossways, and put into a large tupperware.

overnight kale salad- ingredients

Combine the vinegar, olive oil, honey, shallot, salt and pepper in a small tupperware or jar and shake it like crazy until the ingredients are well combined.

overnight kale salad- prep

Then briefly massage the kale in the dressing, put the lid on and stick it in the fridge.

DSC01412

Let the kale marinate overnight.

It’s easy to go ahead and prep the toppings, too. Cut open the pomegranate and remove the arils using this technique.

overnight kale salad- pom under water

Then, just rinse and pick out the white parts.

overnight kale salad- rinsing pom

Store in the fridge overnight.

When the time comes to serve it up, divide the marinated kale into four portions. Top with arils, grated parmesan cheese and roasted sunflowers seeds. Serve!

overnight kale salad- close up

Not only is it beautiful and a great salad for the fall or even for Christmas dinner, it’s flavorful, too! Slightly sweet thanks to the honey and the sharp parmesan adds great contrast. The seeds and arils fill it out with their crunch. In fact, David declared it to be DELICIOUS, which isn’t a word he often pairs with kale.

overnight kale salad- perfect winter salad

I’ll definitely be repeating this recipe often.

Are you a pomegranate fan?

I used to be intimidated by them, but now that I’ve learned their tricks, I can’t get enough! Hailey and I eat them by the handful, but they are also great for salads and on yogurt.

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Comments

  1. says

    I haven’t tried arils in any salads myself- only with restaurant salads. But I LOVE kale, so I’ll definitely try this out! Thanks for the tips on the pomegranate (I’m still intimidated).

  2. Ali says

    Oh boy…..4 steps…before you know it you will be wondering why you were anxious for her to walk. ;-)

    Love your s&p shaker set!! ;-)

    Glad koda is back to normal and mema was around to help and safe from the storm.

  3. says

    Just bought my first pom of the season and cannot wait to dive into it. Once I learned the trick for getting the arils out, they replaced citrus as my favorite winter fruit.

    Hooray, Hailey! You got this!

  4. Lisa says

    Last time I had a pom ( which was probably 7 years ago), my mom and I made such a mess trying to eat one. It seemed so tedious, and such little fruit for all the efford of spitting on the seed. How do you de-seed them?

  5. says

    I love kale salads but have not yet tried the trick of massaging the kale, nor have I marinated it overnight. Time for some experimentation on my part as we get back into kale (and pomegranate) season. If you ever do want to buy some pine nuts, try Costco. I get mine there and store it in the freezer along with my other nuts and seeds. One bag lasts me probably a year. We use it in pesto, on salads, and in a vegan ‘cheese’ recipe.
    Mary @ Fit and Fed recently posted..Chard, Kale and Fennel Salad with Wild Rice (Emerald City Salad)My Profile

  6. says

    I have found my new favorite way….besides thrown into a bowl with apple, almond butter and cinnamon……
    Put them in your mashed avocado!! i smash up a ripe avocado, squeeze in half a big lime or a whole little lime. add sea salt and pom arils!! mmmmmmmmmmmm sooooo tasty

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