Creamy Kale Salad with Pomegranate and Toasted Hazelnuts

I know what you’re going to say…”Nobody eats the salad at Thanksgiving,” but you haven’t served this salad! I promise you, this Creamy Kale Salad with Pomegranate and Toasted Hazelnuts will totally upstage any of your traditional sides. Make room roasted brussels sprouts, theres a new kale in town!

This recipe uses winning ingredients so that even the skeptics will be helping themselves to another plate. Choosing kale as the featured green was no mistake here – we all know by now that kales popularity has soared – appearing in grocers and households, and flourishing restaurant menus as quickly as they’re putting up vintage edison bulbs. Heck, even Grandma is praising the leafy green! A bed of kale always has better associations than it’s spinach sister. Which means this salad instantly gives you a one-up on the ratings. Not to mention kale is a sturdy green so you can toss this salad well in advanced of serving without worrying about it wilting – such a gift given the number of things you’ve got to do before your guests arrive!

But of course, we can’t solely rely on the leafy green to take all the responsibility for being adored – because we’ve also got to convince the salad skeptics that this is truly the unicorn of salads. And, since Uncle Joe only agrees to eating creamy ceasers we’ve created a deliciously creamy dressing to peak his interest. The creamy dressing is a deadly combination of hemp hearts, citrus, garlic and onion powder, giving it richness and a full taste. Trust me, I’ve served this to the biggest skeptics and they keep crawling back!  Finally, for a little sweetness and crunch we’ve added fresh pomegranate seeds and toasted hazelnuts. It’s PURE JOY! And not only does it taste beautiful; it looks it too. This salad is a stunner; with beautiful reds and greens that instantly puts us in the holiday spirit! 

So, before you rule out making salad at Thanksgiving this year try tossing together this killer kale recipe. Because this salad refuses to take a back seat – it’s a stellar crowd-pleaser that’s sure to leave a lasting impression. Just be ready to make it again next year whether you’re hosting or not (biggest compliments to the chef). Now that’s something to be thankful for!

Happy Thanksgiving!


Print Recipe
Creamy Kale Salad with Pomegranate and Toasted Hazelnuts
I promise you, this Creamy Kale Salad with Pomegranate and Toasted Hazelnuts will totally upstage any of your traditional sides. Make room roasted brussels sprouts, theres a new kale in town!
Prep Time 15 minutes
Cook Time 0 minutes
Servings
4 people
Ingredients
Main Ingredients:
  • 4 large handfuls chopped kale approx. 200g
  • 1/4 cup hazelnuts
  • 1/4 cup pomegranate seeds
  • 2 tbsp hemp hearts
For the Creamy Hemp Heart Dressing:
  • 1/3 cup hemp hearts
  • 1/2 cup filtered water
  • 1 lemon juice
  • 2 garlic cloves
  • 1/2 tsp onion powder
  • pinch of salt and pepper
Prep Time 15 minutes
Cook Time 0 minutes
Servings
4 people
Ingredients
Main Ingredients:
  • 4 large handfuls chopped kale approx. 200g
  • 1/4 cup hazelnuts
  • 1/4 cup pomegranate seeds
  • 2 tbsp hemp hearts
For the Creamy Hemp Heart Dressing:
  • 1/3 cup hemp hearts
  • 1/2 cup filtered water
  • 1 lemon juice
  • 2 garlic cloves
  • 1/2 tsp onion powder
  • pinch of salt and pepper
Instructions
  1. Begin by making your dressing: Add hemp hearts, water, lemon juice, garlic, onion powder, salt and pepper to your blender. Blend for 1 minute, or until smooth. Add more salt and pepper if desired.
  2. Chop hazelnuts and add to a skillet on medium-low heat. Roast string occasionally for 5-8 minutes, or until browned. Then remove from heat.
  3. Add your chopped kale to a large mixing bowl. Drizzle with Creamy Hemp Heart Dressing, using as much required to coat salad (you will likely have leftover dressing). Toss well.
  4. Transfer salad to a serving dish and sprinkle with hemp hearts, pomegranate seeds and roasted hazelnuts.
Recipe Notes

*Note: You may have some leftover dressing after dressing your salad, but that's okay! It will keep in the fridge for up to one week.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE

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