If you asked me to name my top 10 friends that I would be most likely to get meal inspirations from, my buddy Andres would not have made the list. Turns out I would have been make a big mistake…HUGE…by leaving this Estonian genius out of the mix because just the other day one of his facebook posts had me drooling over the idea of a wintery kale salad. Granted I love kale, so it wasn’t a hard sell, but it isn’t too often that I see something on the Internet and head to the store to get the goods to make it so. I made a few adjustments to Dres’s version, for my own nutritional reasons, but the kale, apples, and pomegranate seeds remained. Though those darn poms are a little labour intensive, I’m pretty sure this is going to become a staple in my meal plans until spring has sprung and they become hard to come by again.
Winter Gem Salad
1 Large bunch Kale (I went with black)
1 Large pomegranate
1/2 Cup Hazelnuts
3 Tbsp balsamic vinegar (red wine vinegar would also work)
3 Tbsp olive oil
1 tsp agave
1 tsp grainy mustard
Salt & pepper
*Note: this does not yield very much dressing, so if you like your salads heavily dressed consider doubling the ingredients, especially if using a lot of kale.
-Wash and dry kale. Chop into fine ribbons into a very fine texture using a sharp knife.
-Cut apples into very thin slices and then bite sized pieces. Seed pomegranates into bowl with kale and apples.
-Whisk all dressing ingredients together and season to taste with salt and pepper. Pour over kale mixture and get ready to blow your own mind.