It’s that wonderful time of year where some of my most favorite fruits and vegetables are currently in season. I was recently at our local grocery store and found pomegranates, mangoes, and fresh cranberries all available at sale prices. I was a little taken aback…I certainly didn’t expect mangoes and cranberries available at the same time. At Trader Joe’s I found Pomegranate Vinegar and our absolute favorite Delecata squash. We love to stuff the halves of the squash with nuts, fresh cranberries and apples then serve them quartered. They are sweet and creamy and you can even eat the skin!
I’m still in post Yom Tov roll me away mode, so salad’s are extremely appealing to me. Our family was invited to a Sukkot night meal at Margo’s Sukkah – our Kosher Me & Gluten Free friend. She made a “to die for” kale salad, that I couldn’t seem to eat enough of. The texture of the kale was really unusual…softer than normal kale but still crisp. Deliciousness. Then she told me her secret. You need to create a “Kale Spa” (my words not hers). Basically, before you make the salad you need to actually massage the kale. You see, in the growing process the kale gets really stressed. It’s a hard job growing all that leafy, calcium filled goodness. When I was done preparing the kale, it was the most relaxed kale around. Then it went into the fridge to chill – I mean, it just had a massage…I didn’t want to stress it out further!
After seeing the mango’s and pomegranates in the store, and getting my kale therapy instructions, I knew a fabulous Fall Kale Pomegranate & Mango Salad was in order. This is a relatively simple salad to make with just a few ingredients. You can make your own Honey Pomegranate dressing, or I recommend using a ready made outstanding Brianna’s Blush Wine or Ken’s Lite Raspberry Walnut Vinaigrette. The idea is to use a slightly sweet dressing to compliment the fruit, but have it be tangy enough that the salad isn’t cloyingly sweet. I also found a large bag of ready made Fisher Glazed Pecans at Restaurant Depot to toss in the salad. If you can’t find them you can always make your own Candied Pecans, or just use unglazed ones.
Oh, and as a PSA, it’s not a good idea to feed your guinea pig kale every day. Why? There is too much calcium in the kale. Once in awhile a little is ok, but not every day. OK? Good.
- 8 ounces fresh, cut kale
- 2 ripe mangoes, peeled and diced
- 2 pomegranates, arils removed
- 1 large shallot, finely diced
- 1 1/2 cups glazed pecans
- 2 tablespoons canola or olive oil
- 1/4 cup honey
- 1/2 cup pomegranate vinegar
- 1 tablespoon canola or olive oil
- Combine in a small bowl, then whisk until mixture is completely blended.
- Place the kale in a large bowl with the oil. Gently massage the kale, incorporating the oil into the kale. Add the mangoes, arils, and diced shallots. Toss with the Honey Pomegranate dressing, then sprinkle with the glazed pecans.
- Pomegranates: Dried Cranberried
- Shallot: small red onion
- Pomegranate Vinegar: Balsamic Vinegar
- Glazed Pecans: Plain Pecans or Candied Pecans (recipe below)
- 1 cup whole pecans
- ¼ cup sugar
- 1 tablespoons corn syrup
- Line a cookie sheet with parchment paper or a silicone mat. Set aside. Combine sugar and corn syrup in a medium skillet. Add pecans and stir until pecans are coated. Cook over medium heat, continuously stirring with a wooden spoon or heat resistant (silicone) spatula until sugar coating begins to brown slightly, being careful not to burn the sugar. Immediately turn pecans onto prepared baking sheet, spreading and separating with the wooden spoon or heat resistant spatula. When the pecans are completely cooled break apart any large clumps of pecans.
- This recipe can be used to candy any nuts or seeds.