I made this salad the day after Thanksgiving for my mom and aunt with leftovers from our holiday dinner and it was so good that I decided to share it. You can substitute baby kale if you don’t want to deal with cleaning and ribboning the kale.
Active Time: 30 minutes
Total Time: 2 hours
Serves 6 to 8 as a side salad or 4 as a main course
1 bunch Tuscan or Lacinato kale, center stem discarded, leaves thinly sliced into ribbons (use baby kale if you don’t want to bother with cleaning and cutting large kale)
1 4-oz container pea shoots
3 mandarin oranges, peeled and separated into segments
½ 15-oz can hearts of palm, sliced into ¼-inch thick coins
¾ cup Manchego cheese, thinly shaved with a vegetable peeler
1 pomegranate, seeded
¾ cup Marcona almonds
½ cup champagne vinegar
1 tablespoon Dijon mustard
1 large garlic clove
¼ cup shallot, roughly chopped
1 tablespoon thyme leaves
1 tablespoon honey
1 teaspoon salt
½ teaspoon pepper
1 cup neutral flavored oil like Thrive® oil or avocado oil
½ teaspoon kosher salt
Put all ingredients in a blender and purée until smooth.
Put the kale and pea shoots in a large salad bowl and season with salt and pepper. Drizzle enough of the dressing to lightly coat the greens. Taste the greens to make sure that they’re well dressed. Add half of the oranges, hearts of palm, shaved Manchego, pomegranate seeds, and almonds. Toss gently, then top with the remaining oranges, hearts of palm, shaved Manchego, pomegranate seeds, and almonds.
Serve right away, as the pea shoots will wilt from the dressing