The Chew: Saint’s Salad With Ginger-Maple Vinaigrette Recipe

The Chew: Saint’s Salad With Ginger-Maple Vinaigrette

Around 1:30 on the day of Thanksgiving, you’ll want to start preparing your side dishes, so that you’re not left scrambling at the last minute. Daphne Oz was in the kitchen to share one of her favorite lighter sides, a Saint’s Salad with Ginger-Maple Vinaigrette. Daphne explained that if you’ve ever tried and failed to make a kale salad, it’s likely because of how you’ve used the leaves. It’s important to stack and roll the leaves before slicing them into ribbons, because the thin ribbons easily soak up the dressing. Don’t be afraid to use kale, because according to Daphne, this is the salad and the technique that has converted kale-haters into kale-lovers! You’ll certainly want to add this salad to your Thanksgiving spread!

To get the recipe, click next page.

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The Chew: Saint’s Salad With Ginger-Maple Vinaigrette Recipe Ingredients

The Chew: Saint's Salad With Ginger-Maple Vinaigrette Recipe

Daphne Oz’s Saint’s Salad with Ginger-Maple Vinaigrette is the perfect lighter side dish to serve with your holiday meal. (73887528@N08 / Flickr)

For the Salad:

  • 1 1/4 C wild rice or long-grain brown rice – cooked
  • 1/4 C pine nuts, hazelnuts, or walnuts – toasted
  • 1 bunch Tuscan kale – washed, dried, ribs removed
  • 1 apple – peeled, cored, finely diced
  • 1/2 C pomegranate seeds (optional)

For the Dressing:

  • 1 small clove garlic – peeled
  • 1 1/2 tsp maple syrup
  • freshly cracked black pepper – to taste
  • 1-inch piece fresh ginger – peeled
  • 2 tbsp white wine vinegar
  • 1 tsp Kosher salt
  • 1/4 C extra-virgin olive oil or grapeseed oil

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The Chew: Saint’s Salad With Ginger-Maple Vinaigrette Recipe Directions

For the Salad:

  1. Stack a few kale leaves and roll them up together
  2. Slice thinly crosswise into ribbons
  3. Remove to a large bowl

For the Dressing:

  1. Peel the ginger and grate it on a microplane into a medium bowl
  2. Gather the grated ginger in your hand and squeeze to release the ginger juice, then throw out the pulp
  3. Grate the garlic into the bowl with the ginger juice
  4. Whisk in the maple syrup, vinegar, salt and pepper
  5. Slowly pour in the olive oil while whisking
  6. Pour the dressing over the kale and toss to combine
  7. Add the wild rice and apple then toss again
  8. Let the salad sit for 10 minutes then add the nuts and pomegranate seeds if using and serve

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