Overnight Kale Salad with Pomegranate

Yes this is an iPhone shot and you’re lucky to get that these days.

A post! A post! Yeah, I can hardly believe it either, haha. Want to know how I managed it? A paragraph at a time, that’s how. In between model fittings I added to this post bit by bit until it was decent enough to be worthy of the public eye. Or the internet public eye that is. There is a bit of a difference. 😉

This salad was a wonderful breath of fresh air to me as I had been searching for ways to get more kale into my diet. I really liked kale, but had struggled with preparing it myself in the past. Sauteing the deep green leaves on the stovetop was an easy way to start. As the queen of leftovers, though, I found sauteed kale to not be very palatable after the second day. Kale chips weren’t bad, but were difficult to pack without crushing and took time to make in my mini-oven as each batch had to be quite small. The few salads I tried with these tough, ribbed greens were nearly inedible – I am not polygastric, thank you very much.

However, I knew I was on to something when I read about this Overnight Kale Salad. The zesty marinade sounded delicious. The toss-and-leave strategy was perfect for busy/lazy bums like me. And the recipe called for cheese and pomegranate: two of my favorite things. My only concern was that the acid wouldn’t wilt the tough kale leaves enough to be edible or perhaps be too effective and turn my kale into a soggy mess. I needn’t have worried, the end result is a totally delicious, fully edible salad that has been tested by yours truly again and again.

Overnight Kale Salad with Pomegranate (adapted slightly from Women’s Health)

Ingredients:

3   T   white wine vinegar

2   cloves garlic, finely minced (~1 rounded T)

1   T   honey

1   T   EVOO

1   t   salt

pinch of black pepper

little squirt of fresh lemon juice

1   bunch of dinosaur or curly kale, ribs removed, torn into bite-sized pieces

1   C   pomegranate seeds

1   C   grated, fresh parmesan cheese *

* Note: I go a little crazy with the pomegranate and cheese because they are just so good and I love lots of texture in my foods (crunchy seeds, soft cheese, firm kale). Feel free to scale back a bit here if you wish. I won’t judge.

Procedure:

1. Whisk together vinegar, garlic, honey, EVOO, salt, and pepper in a small bowl.

2. In a large bowl, toss kale with dressing until coated evenly. STOP: don’t panic! The dressing will seem ridiculously light, I know, but the kale will wilt to nearly half its size in the acid bath. Try these proportions after fully resting first before doubling your dressing or you may regret it.

3. Cover bowl air-tight with plastic wrap and let marinate overnight in the fridge. In the morning, give the salad a good toss before serving – it should have about half the volume as before. Will keep for up to 5 days in the fridge (gotta love vinegar).

Beezer’s Notes:

This has become one of my favorite salads of all time and is perfect for winter when you’re struggling to be healthy while still satisfying that cold-induced hunger. Now I know I’m technically posting this in the Spring, but since we’re still getting snow here I think I’m justified. Another bonus? This lovely dish tastes even better as leftovers! The longer it sits the more the flavors develop and meld, so it is perfect for those of us who want very flavorful meals in very little time.

Overall Enjoyment:  ♥        

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