Eating from the garden this month: Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, Pecans, Sweet Potatoes, Spinach, Winter Squash, Turnips
Apple Pomegranate Kale Salad with Lemon Vinaigrette
Contributed by Simple Bites
Kale grows well in Georgia in the winter and is a featured part of the lunch room this month. This recipe combines kale with other cool season fruits - tangy pomegranate, apples, and lemons.
2 tablespoons champagne (or rice) vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1 small shallot (or sweet onion), minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
1 pound lacinato kale, washed and dried
1 honeycrisp or similar apple, thinly sliced
1 cup pomegranate arils
1. In a medium bowl or cup, whisk together the vinegar, lemon juice, honey, shallot, salt, and pepper. Slowly drizzle the olive oil into the mixture while whisking to emulsify. Set aside.
2. Remove the rib of each piece of kale. Cut the kale into thin strips, 1/4" wide. Using your hands, squeeze the strips tightly to bruise. Pour the dressing over the kale and toss to coat. Allow to sit for at least 10 minutes before topping.
3. When the kale has marinated, add in the apple slices and pomegranate arils. Toss to combine and serve immediately.
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