Autumn Kale Salad with Apples, Pomegranate, Pistachios, and Goat Cheese
This wonderful autumn kale salad is made with massaged kale, apples, toasted pistachios, and goat cheese topped with pomegranate seeds.
Keyword 100 percent ceramic cookware, fall salad, harvest salad, kale recipe, massaged kale salad
Prep Time 20minutes
Total Time 20minutes
Author Barbara Bianchi
For massaged kale:
a bunch of kale
1teaspoonextra virgin olive oil
juice of one lemon
salt to taste
For Toasting Pistachios:
1small red applesliced
1small green applesliced
season with salt and pepper
Massage the kale: Wash kale and remove the leaves from the stems.
Wash the leaves again, and place them in a large bowl. Add oil, lemon juice, and salt. Then as if you were kneading dough, start massaging those leaves. After about 2 minutes you will actually feel their tough structure breaking down. Continue to massage, rubbing the leaves together and tearing them apart. You'll notice the leaves turning a deeper green. The volume will shrink to about half, too.
After 5 minutes, taste the kale. When you find the once bitter taste has been transformed to a lightly sweet and nutty taste, your kale is ready.
Toast Pistachios: Heat butter in a saucepan over medium heat until it bubbles and begins to brown. Turn off the flame and add garlic and pistachios. Stir well to coat the pistachios until slightly toasted.
Toss kale with your toasted pistachios, pomegranate seeds, and apple slices. Top with goat cheese and serve.