Holiday Sides: Kale, Quinoa, Pomegranate Salad

~ Kale, Red Cabbage, Quinoa, Carrots, Pomegranate, Raisins, Almonds ~

Just because there’s a chill in the air doesn’t mean we should skip fresh salads. In fact, at this time of year it’s more important than ever that we boost our immune system with healthy greens and grains – and not just for keeping the doctor away. Hardy cold weather salads are a welcome addition to any holiday table. Deeply flavorful and unabashedly colorful, wintery salads are hefty enough to absorb copious handfuls of nuts, fruit and grains while providing a beautiful addition to a special meal. Even the non-meaters will gobble them up, while the vegetarians will be very pleased with this substantial option.

This is one of my favorite cold weather salads. Brimming with curly kale, red cabbage, and quinoa, it could be a meal in a bowl. The addition of dried raisins, toasted almonds and glistening pomegranate seeds adds all the extra bling necessary to invite this salad to your Thanksgiving dinner. The key to this recipe is to massage the kale. Yes, that’s right. By gently rubbing the leaves in oil, lemon and salt before assembling, the leaves will be coaxed into a softer and milder version of themselves, making for a delicious raw salad.

Kale, Quinoa and Pomegranate Salad

Unlike most salads, this may be entirely prepared up to 1 hour in advance, which is ideal for entertaining. Serves 6 to 8.

Kale:
1 large bunch curly green kale, ribs removed, torn in bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
1 1/2 cups shredded red cabbage (or radicchio)
1 to 2 carrots, thinly sliced
1 small shallot, very thinly sliced
1/3 cup cooked quinoa (I used red)
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup pomegranate seeds

For the kale: Place the kale in a large serving bowl. Drizzle with the olive oil, lemon juice and salt. Using your hands, gently rub the leaves to coat for about 1 minute. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

For the dressing: Whisk the garlic, vinegar, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Assemble the salad: Add the cabbage, carrots, shallot and quinoa to the kale. Add half of the dressing and toss to combine. Scatter the raisins, almonds and pomegranate seeds over. Gently toss with more dressing to taste. Serve immediately or refrigerate for up to 1 hour.