Kale salad – wonderfully green, as the name suggests, combined with bright red pomegranate seeds, crunchy almonds and tender orange fillets! The colors red and green are of course popular at Christmas time and to alternate the sweet delights of cookies and chocolate, something fresh and savory can also be served on the table. With this winter salad I can open the 5th door of the XMAS Boom Advent calendar: You should definitely open all the doors, wonderful culinary discoveries are hidden behind them!
What makes a delicious kale salad?
When you think of kale, you immediately think of kale with pee, the smoked, salty sausage. That’s how it has been eaten cooked for years, but the gritty leafy green can also be presented in completely different ways. If you massage the leaves with a delicious dressing, the fibers are broken down and the bristly, firm salad is transformed and can be wonderfully combined with ingredients of your choice. For me it’s fresh pomegranate seeds and tender orange fillets, plus crunchy almonds. By the way, walnuts are also great, but they aren’t used that often in our kitchen because my husband is allergic to them. By the way, the dressing combines many flavor components: mustard for the spiciness, honey or maple syrup for the sweetness, I like it in one as honey mustard, plus a little acid, so I use the orange juice that is produced during filleting. By the way, this is the perfect salad for your Christmas menu because it doesn’t get tired so quickly, the kale leaves have so much strength, they look pretty throughout the entire menu!
And by the way – if you’ve developed a taste for kale and don’t know it yet, you definitely have to try kale chips!
Tips – what ingredients can you use to refine a kale salad?
Of course, you can add, refine or change the kale salad according to your taste or the ingredients in the fridge:
- Avocado – wonderfully green and creamy, avocado pulp goes great with kale salad in pieces or in tender fillets, just as you like.
- Feta – you can crumble creamy feta over the salad like white snowflakes.
- Dried cranberries – if you can’t find pomegranates or pomegranate seeds, you can replace them with cranberries, they look just as pretty and add a little more sweetness
- I can also imagine roasted pine nuts instead of almonds!
The XMAS Boom Advent calendar – unmistakably delicious!
Today I can open the 5th door and you definitely have to treat yourself to a door from the Xmas Boom Advent calendar every day. Simply subscribe to the account directly on Instagram and then of course try out each door straight away! Incredible pleasures await you!
December 1st | Gingerbread Nest Nut Butter Cookies
December 2nd | My torteria cinnamon cheesecake
December 3rd | Kuechenchaotin Bruschetta Christmas wreath
December 4th | whatinaloves Mini Panettone
December 5th | ELBCUISINE
December 6th | Please stir once aka cooking pot Two types of chocolate speculoos turrón
December 7th | The crispy speculoos cheesecake with punch core
December 8th | Cinnamon cookie and apple tart Fruity cranberry-orange cookies
December 9th | Juicy gingerbread bundt cake with icing
December 10th | Homemade & baked vanilla crescent dessert with cranberries
December 11th | deichmadame baked apple cake with almond crumble
December 12th | SavoryLens Homemade tree striezel like from the Christmas market
December 13th | Wienerbroed Saffronspannkakor
December 14th | Janke’s soul feast nut granola
December 15th | Labsalliebe Baslogh Anar – pomegranate-pistachio jelly confectionery
December 16 | Nom Noms food Crispy, creamy vanilla crescent tiramisu with cinnamon cream – dessert in a glass
December 17th | La Torta di Julia Winter cheesecake
December 18th | our own lemon poppy seed cookies – crispy, fresh & incredibly easy
December 19th | Sabrina Sue Mini Quiche Cups
December 20 | Dress and cake speculoos tiramisu
December 21st | Pottlecker red cabbage spread with feta & walnuts
December 22nd | Kuechendeern yogurt bomb with wild berries
December 23rd | Glass Whisper Candy Cane Liqueur
December 24th | Kathylove’s Gingerbread Cupcakes
Kale salad recipe
Serves 4 as a side dish
Ingredients
4 good handfuls of kale
1 orange
1/2 pomegranate
50 g almonds (walnuts also work, unfortunately my husband can’t tolerate them)
3.5 tbsp olive oil
1 tbsp freshly squeezed orange juice
1 tbsp honey mustard (alternatively mustard and honey/maple syrup)
Sea salt
freshly ground black pepper
preparation
- For the dressing, mix olive oil, orange juice and honey mustard with salt and pepper in a small bowl or pour into a jam jar and shake.
- Remove the seeds from the pomegranate, roast the almonds in olive oil in a pan for about 5 minutes and season with sea salt and freshly ground black pepper.
- Wash the kale leaves and remove the stem. Place the leaves with the dressing in a large bowl and massage the kale with your hands for about 5 minutes. This makes the leaves softer and less bristly in the mouth.
- To serve, place the massaged kale on a nice platter or similar. Spread the almonds and pomegranate seeds over it.
- Fillet the orange. Store the salad in the refrigerator until serving. Just before serving, spread freshly peeled oranges over the salad.
Bon appetite!
Tip: fillet the orange
Have you ever filleted an orange? No, then a short explanation. To do this you have to completely peel off the peel of the orange. It’s best to cut off the ends at the top and bottom. Then you put it on a board and use a knife to cut the peel off piece by piece. Then you take the peeled orange in your hand, preferably over a peel, and cut it out fillet by fillet, always cutting into the skin on the right and left, then you can lift the fillet out.
Kale salad recipe
- 4 good handful of kale
- 1 Orange
- 1/2 pomegranate
- 50 G Almonds Walnuts also work, but unfortunately my husband can’t tolerate them
- 3.5 EL olive oil
- 1 EL freshly squeezed orange juice
- 1 EL Honey mustard alternatively mustard and honey/maple syrup
- Sea salt
- freshly ground black pepper
-
For the dressing, mix olive oil, orange juice and honey mustard with salt and pepper in a small bowl or pour into a jam jar and shake.
-
Remove the seeds from the pomegranate, roast the almonds in a pan with 1/2 tablespoon of olive oil for about 5 minutes and season with sea salt and freshly ground black pepper.
-
Wash the kale leaves and remove the stem. Place the leaves with the dressing in a large bowl and massage the kale with your hands for about 5 minutes. This makes the leaves softer and less bristly in the mouth.
-
To serve, place the massaged kale on a nice platter or similar. Spread the almonds and pomegranate seeds over it.
-
Fillet the orange. Store the salad in the refrigerator until serving. Just before serving, spread freshly peeled oranges over the salad.
