Pow! Kale Salad.

Better Homes and Gardens called this dish ‘Power Kale Salad’, but doesn’t that sound silly? Does the recipe call for a variety of kale called ‘power’? Not sure, so I’m going with POW!! Kale Salad.

Upon flipping the page, I was immediately drawn to this salad – it’s a beaut.

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Here’s my version:

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I followed mostly followed the recipe except I added roasted cauliflower and used blood oranges for their amazing color. The cherries were a rad addition. This was a delicious and fairly simple salad that was easily a main course. Yumyum.

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4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 lbs.)
3 tablespoons olive oil
2 seedless tangerines
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup dried tart red cherries
1/2 cup pomegranate-blueberry juice blend
1 tablespoon red wine vinegar
4 ounces green or purple kale leaves, shredded (4 cups)
1/2 cup thinly sliced red onion
1 red or green pear, cored and thinly sliced
1 ounce Parmesan cheese, shaved
Directions

  1. Preheat oven to 400 degrees F. Brush chicken with 1 Tbsp. of the olive oil. Transfer to a foil-lined baking sheet. Finely shred 2 tsp. peel from the tangerines. Peel tangerines; slice crosswise and set aside. Sprinkle chicken with tangerine peel, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Bake 15 to 20 minutes or until done (165 degrees F). Transfer to a cutting board; let stand 5 minutes.
  2. Meanwhile, place cherries in a small microwave-safe bowl. Add pomegranate-blueberry juice; microwave 30 seconds. Let stand 10 minutes. Drain cherries, reserving juice; set cherries aside.
  3. For dressing, in a small bowl whisk together reserved juice, remaining 2 Tbsp. olive oil, vinegar, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper. Pour half of the dressing into a large bowl. Add kale and onion; toss to coat. Transfer to a serving platter.
  4. Slice chicken; arrange over kale mixture with tangerines and pear. Top with cherries and Parmesan cheese. Drizzle with remaining dressing.
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