This kale and asparagus salad makes a wonderful lunchtime treat or a dinner accompaniment – it’s one of my favorites this January. The walnuts and the little pop of pomegranate make it that much more satisfying.
You’ll need:
- 1 bunch kale
- 5-6 spears of green asparagus
- 1/2 cup walnuts
- 1/3 cup pomegranate seeds
- 1 T chopped fresh rosemary
- balsamic vinegar
- walnut oil
1. Prepare two pots – one with boiling water, another one with a little bit of walnut oil on medium-low heat. Wash and cut the kale. Do the same with the asparagus – remove the thickest part of the stalk, and slice on the bias.
2. Blanch the asparagus and pop into an ice bath to keep it crunchy. Wilt the kale for about 3-4 minutes until bright green and more tender.
3. Toast the walnuts lightly in the oven or on a dry pan. Mix with kale and asparagus.
4. Dress with a generous drizzle of balsamic vinegar and finish with pomegranate seeds.
Your veggies always look fantastic.
Why thank you!
Oh that looks grand, I have to shop tomorrow, you know how i feel about shopping but I might pick up some kale, i bet there are a few pommies floating about too! Lovely combo.. c
There are not too many pomegranates left around here at this point but hopefully you will find some, C! Think you’d really enjoy this.