Emerald Kale Salad with Asian Pear and Pomegranate

24 September

½ cup red onion, very thinly sliced, marinated
1 bunch kale, stemmed and finely chopped
¼ cup olive oil
1 tablespoon cider vinegar
¼ cup raspberry vinegar
1 teaspoon sea salt
¼ cup pumpkin seeds, lightly toasted
2 Asian pears, cut into small cubes
¼ cup pomegranate seeds

1. To marinate the onion – place thinly sliced onions in a small bowl with 1 tablespoon cider vinegar and 1 cup warm water. Let soak for 10-15 minutes. Rinse and squeeze out excess moisture. Set aside.
2. In a large bowl add the kale and drizzle with a little olive oil and a pinch of sea salt. Massage the kale with your hands, kneading and gently squeezing until it just begins to wilt. It is important to not over massage.
3. In a small bowl, combine the raspberry vinegar and olive and whisk until well incorporated.
4. Place the kale, onions, pumpkin seeds, Asian pears, and pomegranate seeds in a large bowl. Drizzle with the raspberry vinaigrette and toss well to combine.

Serves 6

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