Dark green Tuscan kale (also known as cavolo nero or dino kale) and purple kale are both used in this hearty salad, which gets a colorful makeover for winter with the addition of roasted apples and pomegranate seeds. If you cannot find Fujis at the market, Rome Beauty, Pink Lady or Gala apples can be used in their place.
Kale Salad with Roasted Fuji Apples and Pomegranate
3 Fuji apples, cored and each cut into 8 wedges
5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
Salt and freshly ground pepper
2 Tbs. cider vinegar
1 Tbs. finely chopped shallots
1 Tbs. firmly packed light brown sugar
2 tsp. Dijon mustard
1/2 bunch Tuscan kale, stemmed and leaves torn into bite-sized pieces
1/2 bunch purple kale, stemmed and leaves torn into bite-sized pieces
1/4 lb. (125 g) mixed baby greens such as chard, arugula and spinach
1/4 cup (1 oz./30 g) pomegranate seeds
Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.
In a bowl, toss the apples with the 1 Tbs. olive oil and season lightly with salt. Transfer to the prepared baking sheet and roast until softened and browned, 15 to 20 minutes. Let cool.
In a small bowl, whisk together the vinegar, shallot, brown sugar and mustard. Add the 1/4 cup (2 fl. oz./60 ml) oil in a thin stream, whisking constantly until the vinaigrette is well blended. Season with salt and pepper.
In a large bowl, combine the kale, baby greens and apples. Drizzle with the vinaigrette and toss to coat well. Top with the pomegranate seeds and serve immediately. Serves 8
Find more vibrant and versatile salads for every season in our
cookbook Salad of the Day, by Georgeanne Brennan.