Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

  Ready in : 45 mins

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.

Ingredients

butter lettuce

butter lettuce

0.5 head

dijon mustard

dijon mustard

0.5 teaspoon

extra virgin olive oil

extra virgin olive oil

0.5 cup

ground pepper

ground pepper

0.5 teaspoon

dinosaur kale

dinosaur kale

0.5 bunch

presto moscato dolce

presto moscato dolce

6 tablespoons

orange juice

orange juice

3 tablespoons

to 2 oranges

to 2 oranges

1

curley parsley

curley parsley

0.25 cup

garnish: pomegranate molasses

garnish: pomegranate molasses

4 servings

bell pepper

bell pepper

0.5

cabbage

cabbage

1 cup

onion

onion

0.5 small

sunflower seeds

sunflower seeds

0.25 cup

Cooking in Steps

  1. 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;

    cracked black peppercorns

    cracked black peppercorns

    orange slices

    orange slices

    sunflower seeds

    sunflower seeds

    butter lettuce

    butter lettuce

    bell pepper

    bell pepper

    kosher salt

    kosher salt

    cabbage

    cabbage

    parsley

    parsley

    onion

    onion

    sandwich bread

    sandwich bread

    kale

    kale

    frying pan
    frying pan
    whisk
    whisk
    bowl
    bowl
  2. 2
    Place 2 orange segments on top.Carefully remove plating ring.

    orange slices

    orange slices

  3. 3
    Sprinkle fresh pomegranate seeds around the plate with a quarter size drop of pomegranate molasses.

    pomegranate molasses

    pomegranate molasses

    pomegranate seeds

    pomegranate seeds

  4. 4
    Serve immediately or refrigerate for up to 2 days.