Kale Salad with Pomegranate Seeds and Glazed Carrots

 


Glazed Carrots:

3 medium sized carrots

1 tablespoon extra virgin olive oil

¼ teaspoon salt

⅛ teaspoon pepper

½ teaspoon ground cumin

1 tablespoon butter

1 tablespoon maple syrup


Dressing:

2 tablespoons lemon juice

1 tablespoon Dijon mustard

2 tablespoons maple syrup

¼ teaspoon salt

⅛ teaspoon pepper

¼ cup extra virgin olive oil


Salad:

2 bunches of kale (8 ounces each)

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

½ cup crumbled goat cheese

¼ pomegranate seeds

¼ cup pine nuts


Make the dressing: 

Combine lemon juice, mustard, maple syrup, salt, and pepper in a medium bowl; whisk to combine. Slowly stream in the olive oil while whisking until dressing is emulsified. Taste and adjust seasoning.


Make the glazed carrots: 

Peel carrots and cut in half lengthwise, then again crosswise into 1 ½-inch pieces. If pieces are large, cut again lengthwise into quarters. Heat a large saute pan over medium-high heat and add the extra virgin olive oil. 

Add carrots and season with salt and pepper. Cook, stirring, until lightly browned on all sides and tender, 4–5 minutes. Sprinkle with cumin and stir, toasting the cumin for about 30 seconds. Add butter then maple syrup to pan and toss to coat. Allow to reduce, about 2 minutes. Carefully taste and adjust seasoning. 

Transfer to a small plate to cool slightly.


Assemble the salad: Strip leaves off kale stems and cut with a knife or tear into bite-size pieces. Place kale in a large bowl. Add lemon juice, olive oil, and a pinch of salt. Use your hands to massage lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.


Add dressing, a few tablespoons at a time, tossing and tasting to see if you want more. Season with additional salt and pepper, if desired. Top with goat cheese, pomegranate seeds and maple-glazed carrots and pine nuts. Toss to combine.

Comments

Post a Comment

Popular posts from this blog

Pasta with Shrimp and Spinach in a Creamy Lemon Sauce

Serves 4 1 lb. dried pasta of choice 2 tablespoons olive oil 5 cloves minced garlic 1 cup grape tomatoes, halved 1/3 cup lemon juice 1 1/2 cups of heavy cream 1/2  teaspoon each salt and pepper 1 lb. raw shrimp, peeled and deveined 2 cups fresh spinach, chopped ½ cup grated Parmesan cheese Cook pasta according to package directions. Drain well. Heat olive oil in a large saute pan on medium heat. Add garlic and tomatoes and saute for 2-3 minutes.  Add lemon juice and cream to the pan. Cook on medium heat for 2-3 minutes. Sprinkle salt and pepper into the sauce. Add shrimp and cook for 3-4 minutes. Turn shrimp over and cook for another 2-3 minutes. Add drained pasta and spinach to the saute pan with shrimp.  Mix to coat pasta with sauce.  Cook until the spinach wilts and sauce has thickened. This will take 2-3 minutes.  Sprinkle with Parmesan and serve immediately.   
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more