Kale & Radicchio Salad with Pomegranate, Manchego + Maple Dijon Dressing

kale salad.jpg

I’m not a huge fan of typical Thanksgiving foods— mashed potatoes don’t really do it for me— but I absolutely LOVE this kale salad that I’ve been bringing to Turkey Day for the past few years.

Kale & Radicchio Salad with Pomegranate

1 bunch kale, stems removed and torn into pieces

1 radicchio, chopped

1 cup pomegranate seeds

1/2 cup manchego cheese, shredded

1/4 cup pine nuts, toasted (optional)

Dressing

1 shallot, chopped finely

1 tbsp. grainy mustard

2 tsp. maple syrup

3 tbsp. olive oil

1/4 cup vinegar of choice (I used sherry vinegar)

1 tbsp. sea salt

Mix dressing by combining all ingredients in a mason jar, shaking to combine. Add a 1/4 cup dressing to kale and massage, adding additional dressing as needed. Let marinate in the refrigerator for at least 30 minutes, and for up to 6 hours (it gets a bit softer each hour, so tougher kale may require longer time). When ready to serve, add chopped radicchio, toasted pine nuts, manchego and pomegranate seeds. Toss to combine, adding additional dressing as needed to taste.

Note that this image shows avocado, which I subbed in for the pine nuts. For Thanksgiving, I recommend skipping the avocado and choosing the smokier taste of the nuts! Enjoy!