Kale salad with oranges, pomegranate and walnuts

Kale salad with oranges, pomegranate and walnuts

Kale salad with oranges, pomegranate and walnuts

I absolutely love kale salads. There is something about the crunchiness of the kale that I just can’t resist. Now, I know I might sound a bit like a health freak saying this, but honestly try this salad with raw kale, sweet ripe oranges, slightly sour pomegranate seeds, and caramelized walnuts and then tell me that you still aren’t convinced!

I will admit it straight away. Oranges and walnuts might not be exactly native Danish or Scandinavian ingredients, but they are so well integrated into our food culture that I will take the liberty of posting a recipe with them anyway. Especially one with kale as kale is stable in the Danish winter kitchen. I flambé my walnuts, but that is optional.

This salad goes great with roast duck and pork, it is simple to make and it looks stunning on any dinner table.

Raw kale salad with oranges, pomegranate and walnuts
Serves four as a side dish
250g kale
2 ripe oranges
1 pomegranate
100g walnuts
1,5 tablespoon honey
3 tablespoons of alcohol – whisky or rum works the best if using

The juice of one pomegranate
4 tablespoons olive oil
4 tablespoons white wine vinegar
Lemon and sugar to taste
Salt and pepper

Remove the stems from the kale and finely chop it.

Cut one of the pomegranates into halves and remove the seeds. This is easiest done by placing the halves over a bowl and banging a spoon against the shell until the seeds are loosened and fall out.

Kale salad with oranges, pomegranate and walnuts

Peel the oranges with a knife removing all the white outer peel. Separate the oranges into fillets and cut into large chunks.

Kale salad with oranges, pomegranate and walnuts

Roughly chop the walnuts. Melt the honey in a pan over medium heat, add the walnuts and fry for a couple of minutes until the nuts start to caramelize.

Kale salad with oranges, pomegranate and walnuts

Add the alcohol to the pan and set in on fire. Let it burn until the alcohol is gone and the flames die out. Take care to close your windows and turn of your range hood to avoid a draft in your kitchen while flambéing the nuts. Let the nuts cool off on baking paper.

For the dressing juice the other pomegranate and mix the juice with oil and vinegar. Add sugar and lemon juice to taste and finish with salt and pepper. The dressing should be sweet and slightly sour at the same time.

Now mix kale, oranges, pomegranate seeds and dressing and let the salad rest for half an hour. Add the walnuts just before serving so they are still crunchy.
Kale salad with oranges, pomegranate and walnuts

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