This Harvest Salad is a labor of love! You can spend just minutes pulling it together or you can put in a little extra time for a magnificent result, both for your eyes and your taste buds. It’s such a wonderful time of year to be in the kitchen when scents of cinnamon and balsam fir waft through the air, and I’m singing along with my favorite holiday tunes. I’ll provide some expert advice from out there on the internet on removing the pomegranate arils and sectioning(supreming) the oranges if you want to learn some new tricks. Supreming an orange is a culinary technique in which the membrane, peel and pith of the fruit are removed. It creates restaurant worthy segments with amazingly delicious taste. Have fun learning some new tricks that your holiday guests will love!
Or you may just want to get it done quickly…
If you just want to get it done quickly, you can purchase pomegranate arils in the produce aisle or the frozen section of many grocery stores, and you can skip the sectioning exercise for the oranges and just peel and break them into pieces.
“Cheerfulness is the best promoter of health and is as friendly to the mind as to the body.”– Joseph Addison
- Large Stainless Steel Bowl
- Microplane or another zesting tool
- Small bowl to collect orange juice
- Small stainless steel bowl
- 6 medium navel oranges
- 1 large bunch kale
- ½ cup pomegranate arils See note below.
- 1 cup cooked quinoa
- ½ cup dried cranberries
- ¼ cup chopped pecans
- 2 teaspoons orange zest
- 2 Tablespoons orange juice
- 2 teaspoons minced shallots
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 2 Tablespoons balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 Tablespoons extra virgin olive oil
- Use a microplane to zest enough of the oranges to create 2 teaspoons zest. Set aside.
- Section the oranges. Once each orange is sectioned, squeeze out the juice remaining in the membranes into a small bowl. See note below.
- Remove and discard the stems from the kale.
- Chop the kale into thin slices or break it into pieces. See note below.
- Add the kale to a large stainless steel bowl.
- Add the sectioned oranges, pomegranate arils, quinoa, dried cranberries and chopped pecans to the bowl with the kale.
Harvest Salad Dressing
- In a small stainless steel bowl, combine the orange zest, orange juice, shallots, maple syrup, Dijon mustard, balsamic vinegar, kosher salt and freshly ground black pepper.
- Whisk in the extra virgin olive oil until the dressing has emulsified.
- Pour a small amount of the dressing over the salad ingredients and toss gently to combine. Add additional dressing as you prefer.
- Serve immediately.
- If you prefer to make this ahead, prep all of the ingredients and assemble the salad at the last minute
You’ll need the following ingredients for this Harvest Salad…
Navel oranges-6 medium
Kale-1 large bunch
Pomegranate arils-½ cup
Quinoa-1 cup cooked
Dried cranberries-½ cup
Pecans-¼ cup chopped
Maple syrup-2 teaspoons
Dijon mustard-1 teaspoon
Balsamic Vinegar-2 Tablespoons
Extra virgin olive oil-6 Tablespoons
Kosher salt and freshly ground black pepper
Let’s get going…
Use a microplane to zest enough of the oranges to create 2 teaspoons zest.
Segmenting the oranges…
Section the oranges. Cut the top and the bottom from each orange. Position each orange on one of the flat sides. With a sharp knife and following the natural curve of the orange, remove the peel and the pith. Once all of the peel and pith has been removed, you can see the membranes between the sections. Slice on each side of the membranes and release each section.
See this YouTube video to learn how to section(supreme) an orange.
After each orange is segmented, squeeze out the juice from the orange membranes remaining into a small bowl. 1 Tablespoon of the juice will be needed for the dressing. Drink the rest 😉 or use it for another purpose. In the video the chef is holding the orange in his hand while sectioning. To avoid cutting yourself until you have perfected this technique, the sectioning can be done with the orange on top of a cutting board.
Continue making the salad…
Remove and discard the stems from the kale.
Slice the kale thinly.
I prefer to slice kale thinly for salads. If you would like to break the kale into larger pieces instead, you may want to massage the leaves to break down the fibrous tissues for easier chewing and digesting. Here’s a tutorial on massaging kale.
Add the sliced kale to a large bowl.
Remove the pomegranate arils. Here’s a quick tutorial from Cooks Illustrated on how to do this. You can purchase pomegranate arils in the produce aisle or the frozen section of many grocery stores, but I recommend freshly removed pomegranate arils for taste.
Add the orange sections, pomegranate arils, quinoa, dried cranberries and chopped pecans to the bowl with the kale.
Make the dressing…
In a small bowl, combine the orange zest, orange juice, shallots, maple syrup, Dijon mustard, balsamic vinegar, kosher salt and freshly ground pepper.
Whisk in the extra virgin olive oil until the dressing has emulsified.
Pour on a small amount of dressing to start and add additional as you prefer. Toss gently to combine.
If you prefer to make this ahead, prep all of the ingredients and assemble the salad at the last minute