Kale & Pecan Salad

I haven’t always been a huge fan of kale in salads, however, once I discovered the technique of “massaging” your kale, the greens became much more tender and less bitter.  The technique of massaging your greens simply means to add a bit of olive oil, and with your hands gently give the leafy greens a good rub-down for several minutes.  You’ll be amazed at what a quick 5-minute massage can do to the texture of this sometimes bitter green!

Kale & Pecan Salad

Ingredients

  • San Miguel nut & spice mix
  • 1 bunch kale, washed & dried
  • 1 orange
  • 1/4 cup raw pecans
  • 1 cup cooked quinoa
  • 1 fresh ear corn
  • 1/4 cup dried cranberries
  • juice from 1/2 lemon
  • juice from orange, + 1 teaspoon orange zest
  • olive oil
  • salt & pepper

Instructions

  1. Remove the tough stems from kale & chop into small pieces. Place kale in a large bowl, sprinkle with olive oil and massage the kale well for about 5 minutes. To tenderize even more, cover and place in refrigerator overnight.
  2. In a saucepan, bring to boil about 1 inch of water. Place the cob of corn in the boiling water and cover for 2-3 minutes. Remove & let cool. With a large knife, carefully remove kernels from the cob and set aside.
  3. Section the orange over a bowl to capture juices. When finished sectioning, squeeze the orange membranes into the same bowl to preserve all of the orange juice.
  4. In a large bowl, add kale, oranges sections & their juice, corn, quinoa & cranberries. Add about 2 tsp olive oil, juice from 1/2 lemon, salt & pepper. Toss well. Add the pecans & toss again.
  5. Serve and top with a few extra orange sections, pecans & cranberries.
  6. Finish with San Miguel nut & spice blend.

Notes

This recipe would also pair well with Mumbai, Cairo, Provence & Penang nut & spice mix.