Pity the poor salad: as the Forrest Gump of the holiday side-dish world, it’s always the underdog. But this bowl of greens bejeweled by toasty nuts, sweet figs, crispy apples, and creamy dressing is sure to become the hit of the holiday table. People won’t even miss the stuffing.
No moo Looking for a dairy-free dressing? Whisk together the zest and juice of 1 medium orange; 2 Tbsp (30 mL) balsamic vinegar; 1 Tbsp (15 mL) honey; 2 tsp (10 mL) Dijon mustard; 2 tsp (10 mL) grated or finely minced fresh ginger; 1 garlic clove, minced; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1/8 tsp (0.5 mL) crushed red pepper flakes; and 1/3 cup (80 mL) extra-virgin olive oil.
Fig Kale Salad with Tangy Goat Cheese Dressing
Ingredients
- 3/4 cup (180 mL) walnut halves
- 1/4 tsp (1 mL) cayenne
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- 5 oz (140 g) pkg baby kale
- 1 1/2 cups (350 mL) chopped parsley
- 2 cups (500 mL) cooked or canned chickpeas, rinsed and drained
- 1 1/2 cups (350 mL) quartered dried figs
- 2 large apples, sliced
- 2 medium carrots, sliced into ribbons
- 3 oz (85 g) soft goat cheese, at room temperature
- 3 Tbsp (45 mL) apple cider vinegar or white wine vinegar
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 tsp (10 mL) lemon zest
- 2 Tbsp (30 mL) chopped chives
- 1 garlic clove, minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
Nutrition
Per serving:
- calories467
- protein14g
- fat23g
- saturated fat4g
- trans fat0g
- carbohydrates61g
- sugars30g
- fibre13g
- sodium305mg
Directions
01
In small bowl, toss together walnuts, cayenne, 1 Tbsp (15 mL) olive oil, and 1/4 tsp (1 mL) salt. On microwave-safe plate, spread nuts in a single layer. Microwave on high in 1-minute intervals, stirring between each interval, until nuts are fragrant and a few shades darker. Alternatively, spread nuts on baking sheet and bake in 375 F (190 C) oven until golden, stirring once, about 10 minutes.
02
In large bowl, toss together kale, parsley, chickpeas, figs, apples, and carrots.
03
In another small bowl, whisk together goat cheese and vinegar until smooth. Stir in 3 Tbsp (45 mL) olive oil, lemon zest, chives, garlic, 1/4 tsp (1 mL) salt, and black pepper. Slowly stir in 1 Tbsp (15 mL) water, or more, as needed, until thinner consistency is reached.
04
Divide salad among serving plates and drizzle goat cheese dressing overtop.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Yogurt Marinated Chicken with Lemon and Cilantro
Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.
Kale and Napa Cabbage Salad with Sumac Pickled Onions
Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops. Dressing for dinner This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious. If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.