Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

VegetarianVeganGluten FreeDairy FreeVery Healthy

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 92.97
  • Health score: 88.00
  • Weight Watcher points: 4.00

Summary

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Summer Kale, Orange & Pomegranate Salad with Moscato Dressing could be a super recipe to try. This recipe serves 4 and costs $1.52 per serving. One serving contains 165 calories, 4g of protein, and 10g of fat. 1 person were impressed by this recipe. The Fourth Of July will be even more special with this recipe. This recipe from Foodista requires bell pepper, cabbage, extra virgin olive oil, and sunflower seeds. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is awesome. Users who liked this recipe also liked Persimmon Kale Salad with Pomegranate Dressing, Kale, Pomegranate & Mandarin Orange Salad, and Kale Salad with Pomegranate, Orange and Pine Nuts.

Ingredients

  • butter lettuce
    butter lettuce0.5 head
  • dijon mustard
    dijon mustard0.5 teaspoon
  • extra virgin olive oil
    extra virgin olive oil0.5 cup
  • ground pepper
    ground pepper0.5 teaspoon
  • dinosaur kale
    dinosaur kale0.5 bunch
  • presto moscato dolce
    presto moscato dolce6 tablespoons
  • orange juice
    orange juice3 tablespoons
  • to 2 oranges
    to 2 oranges1
  • curley parsley
    curley parsley0.25 cup
  • garnish: pomegranate molasses
    garnish: pomegranate molasses4 servings
  • bell pepper
    bell pepper0.5
  • cabbage
    cabbage1 cup
  • onion
    onion0.5 small
  • sunflower seeds
    sunflower seeds0.25 cup
Instructions

Step 1

Assemble the Salad: Over medium heat, toast sunflower seeds in a small skillet until lightly golden; Cool.In a large bowl, combine kale, parsley, butter lettuce, cabbage, orange segments, onion, bell pepper & sunflower seeds.Season with Kosher salt & fresh cracked black pepper to taste.In a small bowl, whisk together all the dressing ingredients & lightly spoon dressing over kale mixture to lightly coat.Plating: On a chilled serving plate, place a 3 x 4 metal plating/forming ring; Spoon kale salad mixture into the ring & lightly pressing down to compact salad;

Step 2

Place 2 orange segments on top.Carefully remove plating ring.

Step 3

Sprinkle fresh pomegranate seeds around the plate with a quarter size drop of pomegranate molasses.

Step 4

Serve immediately or refrigerate for up to 2 days.

Categories

Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Occasions: 4th of july, summer

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe