The season of tricks is over, so I feel compelled to let you know this fact up front.
The season of treats, however, is still upon us, and this salad is definitely in that category.
Bright, verdant, citrusy, tangy, this salad is a perfect counterpoint to the Thanksgiving gravies, sauces, stuffings and casseroles, not to mention a beautiful spot of color on your holiday table.
- 1 large bundle lacinato kale, stems removed, chopped
- 1 shallot, minced
- 1 orange or blood orange, peeled, and sliced
- 1 grapefruit, peeled and sliced
- 1/4 cup pomegranate seeds
- 2 ounces feta cheese, crumbled
- ¼ cup pecans
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- pinch of salt
- pinch of pepper
- ½ tablespoon honey
- 2 tablespoons orange juice
- 1/3 cup olive oil
- Add kale to a large bowl and massage with 1-2 teaspoons of olive oil to break down the stiffness and bitterness of the kale.
- Then add shallot, orange, grapefruit and pomegranate seeds to the bowl.
- Prepare dressing in a small bowl by whisking vinegar, Dijon, salt, pepper, honey and orange juice together. Slowly stream in olive oil while whisking. Taste and adjust seasoning as desired.
- Dress salad then top with feta and pecans.