A great salad is all about balancing flavors and textures. This one gives you all the taste elements in each bite—salty, sour, bitter, sweet, and umami—while the creamy cheese counters the various crunchy components. We like Bayley Hazen Blue from Vermont's Jasper Hill Farm in this salad, but even stronger blues like Stilton and Roquefort would be great, too.
1 tablespoon thinly sliced shallot
2 tablespoons red wine vinegar
2 teaspoons honey
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby kale
3 cups chopped radicchio
2 tablespoons extra-virgin olive oil
1 cup navel or blood orange segments
1/2 cup pecan halves, toasted
1 1/2 tablespoons pomegranate arils
1 1/2 ounces blue cheese, crumbled (about 1/3 cup)
Added sugars 2g
Calcium 10% DV
Potassium 4% DV
How to Make It
Combine first 5 ingredients (through pepper) in a small bowl. Let stand 10 minutes.
Combine kale and radicchio in a large serving bowl. Add oil to shallot mixture, stirring well to combine. Drizzle dressing over greens; toss well to coat.
Top salad evenly with orange segments, pecans, pomegranate arils, and cheese.
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