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Christmas Day Salad

This salad is so beautiful and tasty. The pomegranate seeds shimmer like jewels against the deep green kale. A gift to taste buds anytime, but especially nice as part of a holiday meal.
•    1 bunch OG fresh Kale
•    1 large OG ripe Pear
•    1/2 Pomegranate seeded
•    1 cup OG Walnut halves, toasted
Wash pat dry and remove spine of fresh kale. Chop or tear leaves into bite size pieces. Quarter pear and remove seeds and stem. Thinly slice each quarter and add to kale. Cut or tear pomegranate in half. Remove seeds and add to salad. Toast walnut halves dry in oven at 350° for ten minutes. Or you may toast them in a heavy skillet with some pasture raised butter (Kerrygold) until slightly brown. Add salt and add to salad.
Just before serving add dressing below. Toss and serve. If you want the kale more wilted (also good), add dressing at least one hour before serving. This is absolutely beautiful on your holiday table or any afternoon for a hearty lunch. This will serve 6 as a side salad.
•    2 Limes juiced
•    same volume Grape Seed Oil
•    same volume grade B Maple Syrup
•    1/2 teaspoon Sea Salt
•    1/4 teaspoon freshly ground Black Pepper
•    1/4 teaspoon freshly ground Nutmeg
Place all dressing ingredients in a jar with a tight fitting lid. Shake to combine. Allow to rest for at least one hour to combine flavors. Keep refrigerated.