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Detox Fall Salad with Kale, Beets and Pomegranate Vinaigrette
- Prep Time: 10
- Total Time: 10
- Yield: 1 1x
Ingredients
Units
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- 2 cups chopped Dino Kale (lacinato kale), tough ribs removed
- 1 large red beet
- 1 Cava orange
- 1 persimmon
- 1/4 cup fresh pomegranate seeds
- 1/4 cup smoked and salted pecans
Pomegranate Vinaigrette:
- juice from 1 mandarin orange
- 1 tbsp pomegranate vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp thinly sliced shallots
- 1/2 tsp dried Herbes de Provence
- 1/2 tsp kosher salt
Instructions
- Steam the beet by adding it to a steamer basket in your InstantPot, filling with water, closing and sealing the lid and pressing the ‘steam’ function for 10 minutes. Then manually release the vent and allow to cool slightly
- Cut off the ends of the beet and peel, then slice in half and cut into half inch size half circles
- Segment the orange by cutting the peel off just until you get to the orange flesh. Once all the peel and pitch is removed, cut into quarter inch thick slices
- Remove the persimmon stem and peel, using a pairing knife, then quarter
- Remove the seeds from the pomegranate and set aside while you make the vinaigrette
- To make the vinaigrette, juice the mandarin orange and place in a jar with a lid (I save my old jam jars for this). Add the pomegranate vinegar and extra virgin olive oil, the sliced shallot, dried Herbes de Provence and kosher salt. Seal the lid and shake until combined, taste and add salt if needed
- To assemble the salad, place the chopped kale in a large bowl, add the beets, orange slices and persimmon and gently toss.
- Chop the smoked pecans and add them on top of the salad, then sprinkle the pomegranate seeds on top evenly
- Pour over the vinaigrette and serve
