A salad that utilizes the best that winter has to offer, with citrus and hearty greens.
I posted this salad on Instagram a couple weeks ago and you all went crazy over it requesting the recipe ASAP! Today I’m writing a quick blog post just to show you how to make what I’m calling my go-to Simply Wintry Salad. The base is my famous Massaged Kale Salad, something I never am without, with the addition of winter fruits like these beautiful pomegranates
It’s a rarity when I don’t have a large container of Massaged Kale Salad batch made from the weekend and from my batch cooking day– so naturally I find myself creating salads using this as the base. I started making this salad for a quick dinner utilizing pomegranates, which I adore this time of year and always have on hand, mixed with crunchy shredded carrots, starchy beans as an option, and a bright satsuma citrus dressing made on the fly with only a handful of ingredients. The beauty of this recipe, is you can make it in under 10 minutes, and for me after a long day, that’s all I want!
Precious persimmons and pomegranates. Pomegranates are one of my favorite winter fruits, besides the varieties of citrus, for their high antioxidant content, beautiful color, and the entire act of eating them is a treat. Pomegranates contain fiber, vitamins C, K, folate, and minerals such as manganese, copper, and potassium. I think the best way to enjoy pomegranates are solo, added to a salad, or used as a garnish for a burst of sweetness or moisture. Another sweet component to this salad is my winter beloved persimmon. I’ve already confessed my love for persimmons in my Turmeric Persimmon Oat Porridge, but persimmons are incredibly sweet, creamy, and provide just enough balance from the bitter radicchio and tart pomegranates and satsumas.
If you’ve never used persimmons before, I highly recommend using your nose and being tactile- persimmons should smell fragrant and sweet and will be soft when ripe. A tip for getting the pomegranate seeds loose without losing your mind or your white t-shirt: cut the pomegranate in half, submerge in a large bowl of cold water, hold the pomegranate seed side in the water in one hand and using a wooden spoon in the other, start hitting the pomegranate. The seeds will start to shake out, if you still have some that aren’t falling out, simply use your fingers and gently peel them away from the white flesh of the fruit. It shouldn’t you take more than 10 minutes. I typically will do this and put all the seeds in a mason jar to keep well when I need them for the week ahead.
Boost the salad:
- Add chickpeas, lentils, hemp seeds, additional pine nuts
- Add farm fresh poached egg or hard boiled eggs (or animal proteins following NS philosophy)
- Add 1/2 avocado
A note on radicchio, I get that radicchio is a unique food- you either love the naturally bitter taste or you hate it. I LOVE the taste and combination of radicchio with sweet persimmons and the tangy satsuma dressing. I promise, give this one a try and my fingers are crossed you’ll become a radicchio lover. If all else fails, keep the radicchio out and use a nice romaine lettuce.
- 3 cups [url href=”https://nutritionstripped.com/massaged-kale-salad/” target=”_blank”]Massaged Kale Salad[/url]
- 1 head of radicchio
- 1/2 cup shredded carrots
- 1 persimmon, sliced into rounds
- 1/4 cup pomegranate seeds
- 1-2 tablespoons hemp seeds
- 1/4 cup lightly toasted pine nuts
- 1/4 cup lightly toasted shredded coconut
- 1 tablespoon fresh thyme
- SATSUMA DRESSING
- 1 satsuma, peeled (or use an orange)
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 garlic clove
- 2 tablespoons maple syrup
- Pinch of sea salt
- In a medium salad bowl, simply combine kale salad, carrots, pomegranates, persimmons, thyme, pine nuts, toasted coconut, and hemp seeds together. (if you’re adding “boosters” to the salad, add them here).
- In a blender or using a whisk, simply whisk all ingredients for the salad dressing into a small bowl then drizzle upon serving the salad.
- Stir with a fork and adjust seasonings to taste, serve.
I hope you all enjoy this salad as a quick lunch or dinner meal yet completely satisfying and nourishing at the same time. An added bonus, if you’re enjoying this salad post Christmas dinner, you can utilize some of your leftovers by putting them on top- like proteins, roasted vegetables, etc. Be back next week to share an exciting new tip sheet in the SHOP that so many of you are going to find helpful! (eeeek!)
Enjoy!
xx McKel
p.s. I’m having a 1-day only Boxing Day sale in the shop for 15% off all items! {enter NSBOXINGDAY} as the coupon code
