Daphne’s Saint’s Salad
Need a salad with grains?
This is one of many “garbage” salads I make toward the end of the week when I have a few bunches of kale I bought on Monday still waiting to be eaten, maybe some leftover rice or quinoa, and a few apples at the ready. The magic is in the ginger-maple vinaigrette. It is downright transformative. Seriously, this salad has converted so many former kale haters it deserves sainthood – hence, Saint’s Salad.
Get chopping and prepare to enjoy the salad that eats like a meal, though it works very nicely as a hearty side to roasted chicken (oh, or the baby back ribs on page 000 if you want to embrace your inner Saint and Sinner, too).
Makes 4 servings
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Check out this additional Saint’s Salad recipe.
Saint’s Salad (Kale and Apple Salad with Ginger-Maple Vinaigrette)
By Daphne Oz
- 1/4 cup pine nuts, hazelnuts, or walnuts
- 1 bunch Tuscan (lacinato) kale, washed, dried, and ribs removed
- 1 1/4 cups cooked wild rice or long-grain brown rice
- 1 apple, peeled, cored, and finely diced
- 1/2 cup pomegranate seeds (optional)
- 1 inch fresh ginger
- 1 small garlic clove
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons maple syrup
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 1/4 cup extra-virgin olive oil or grapeseed oil
To make the salad, toast the pine nuts in a medium skillet over medium heat until they are golden brown, shaking the pan often, 2 to 3 minutes. (If using hazelnuts or walnuts, see Toasting Nuts on page 000 for how to toast.) Set the nuts aside to cool on a plate.
- Stack a few kale leaves and roll them like a cigar, then thinly slice them crosswise into ribbons. Add the kale, rice, and apple to a large bowl.
- To make the dressing, peel the ginger and grate it on a Microplane-style rasp into a medium bowl. Gather the grated ginger in your fingers and squeeze to release the ginger juice, then discard the pulp. Grate the garlic into the bowl with the ginger juice. Whisk in the vinegar, maple syrup, salt, and pepper to taste. Slowly whisk in the olive oil to emulsify.
- Pour the dressing over the salad and toss to combine. Let the salad sit for 10 minutes, then sprinkle with the nuts and pomegranate seeds (if using) and serve.
Variation: This salad is a perfect Thanksgiving side dish with dried cherries and toasted pecans used in place of the pomegranate seeds and pine nuts.