Todays Meal: Autumn Kale.
I thought I was going to LOVE this salad. I did not sadly. I would make it again and not cook the Kale, or I would purchase baby kale. It wasn’t my cuppa tea. On the upper hand my mother and grandmother LOVED it. My dad also had a large bowl. So maybe it was just me. Its a pretty salad to look at and the jewels in the salad make it so much more enjoyable. It seems like a lot of steps, but its more of a fast paced recipe, once you start something you can either prep something else or start adding to another item.
While I like eating the arils from the poms. I dislike all the work it takes to get them babies out! It’s crazy, but I read this on google (of course) and this was actually an easy way. I’m assuming the photos are enough to show you what to do, if not I suggest you google it as well.
After you get all the seeds you want to use, and eat a few. You can always buy crumbled goat cheese. I forgot about this item and had my mom grab some. It was fun to crumble it up, please for everyones sake. wash your hands before. I cut up everything that needed to be cut up before cooking the kale. It was just easier.
the next steps are easy. Throw some oil into a pan and cook the veggies, shallot, and garlic. I had extra bacon so I didn’t need to cook it. I followed the directions for the kale to the exact minute. some may have burnt a bit, but they did become crispy. The kale will wilt soon after taking it from the oven, I had a large bag of kale and I didn’t like the fact that I ended up with half the amount I had started with. That is why I suggest using baby kale, and not baking it. The final dish was lovely to look at, and I did eat plenty of the veggies, cheese, and pom seeds.
Here is the recipe:
Autumn Kale Salad
1 large bunch of kale, torn from stems and torn into pieces
2 teaspoons olive oil
2 teaspoons fresh apple cider
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 slices thick-cut bacon, chopped
1 shallot, diced
1 clove of garlic, minced
1 small sweet potato, diced
1 honeycrisp apple, diced
1/4 teaspoon cinnamon
2 ounces goat cheese, crumbled
1/4 cup pine nuts
1/4 cup pomegranate arils
Preheat oven to 350 degrees F. Place kale in a large bowl and massage olive oil, apple cider, 1/8 teaspoon salt, nutmeg and pepper into for 1-2 minutes. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not golden.
While kale is roasting, heat a skillet over medium heat and add bacon. Cook until crispy and fat is rendered (about 2 minutes), then remove with a slotted spoon and let drain on a paper towel. Add the shallot, garlic, sweet potatoes and apples to the skillet, tossing with remaining salt and cinnamon. You want the sweet potato and apple finely diced, about the same size as the bacon bits and only slightly larger than the pom arils and pine nuts. Cook for 5-6 minutes, stirring occasionally, until soft.
In a small saucepan, add pine nuts and toast over low heat for 5-6 minutes, until golden and fragrant. Set aside.
Combine kale with apples and sweet potatoes, pine nuts, goat cheese and pom arils. Add dressing if you feel the need to.