Easy Winter Salad: Radicchio and Kale Salad with Pomegranate Dressing ❤️🌿 | SEASON & SERVE BLOG

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer healthy fats and protein at a lower cost.

Pour pomegranate juice into a small pot and add granulated white sugar.

Whisk until the sugar is dissolved.

Bring to a boil over high heat.

Once boiling, reduce heat to medium-high and simmer until reduced by 3/4, stirring every 2-3 minutes to avoid burning.

The pomegranate molasses is done when it has a syrupy consistency and coats the bottom of the pot.

Carefully pour the pomegranate molasses into a heatproof glass jar to cool.

Cut out the inside stem of the kale with a sharp knife and compost the stems.

Cut the kale leaves into 1 cm slices and transfer to a bowl.

Add a little salt and a couple teaspoons of olive oil to the kale and massage it to tenderize.

Cut the radicchio in half and remove the tough white core, composting it.

Slice the radicchio into 1 cm thick slices and add to the bowl with the kale, tossing to combine.

Cut the orange into supremes by removing the top and bottom, then peeling the skin and white pith.

Cut between the membranes to remove the segments and drop them into a bowl.

Prepare pomegranate seeds and toasted pistachios.

In a jar or bowl, combine 1/4 cup of pomegranate molasses, 1 tablespoon of honey, and 1 tablespoon of red wine vinegar.

Add olive oil to the dressing and whisk to combine, noting it won't fully emulsify.

On a large plate, layer the shredded kale and radicchio as the base.

Top with orange supremes, toasted pistachios, and pomegranate seeds.

Drizzle the pomegranate dressing over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens