Sunday, November 20, 2011

Pomegranate-orange rice salad with kale

Thanksgiving has really snuck up on me this year. I can't believe it's already that time. We've decided to stay put this year. I'll be running the turkey trot Thanksgiving morning, which I've always wanted to do. That way I can work up an appetite before the big meal. I'm not sure what I'm making this year, so I thought I'd share some last-minute ideas here with you.

Sarah's poppy seed-crusted butternut squash
Brussels sprouts with hazelnut & pecorino
Decadent pumpkin soup
Roasted cranberry sauce
Ashley's cider vinegar-braised greens
Warm lentil salad
or anything listed here
Jacqui's pumpkin hazelnut bread

Do you have your meals planned out already? What are you making?

Several years ago I made a celery and pomegranate flecked rice dish for Thanksgiving. I had forgotten about that until I picked up a few pomegranates at the store over the weekend. I decided to make a simple brown rice salad packed with kale, carrot and celery. I love the color the seeds bring to the dish as well as their burst of flavor. Pomegranates are also an excellent source of antioxidants.

Pomegranate-orange rice salad
Serves 4-6
2 cups cooked brown rice (warm or cooled)
1 medium carrot, grated
1 medium celery, diced
seeds from 1 pomegranate
1 T orange zest
1 T fresh orange juice
2 T sesame oil
1 tsp tamari
1 tsp minced ginger
1 T minced dill
2 c raw kale, cut into bite size pieces
dash of olive oil

Mix the rice, carrot, celery and pomegranate into a large bowl. Whisk the orange zest, juice, oil, tamari, ginger and dill together in a smaller dish. Put the kale in a small dish and drizzle with a dash of olive oil. Massage well with your hands for five minutes or until the greens start to break down. Add the kale to the rice mixture, pour the dressing over top and mix well. Serve immediately or refrigerate.

11 comments:

Rebecca said...

Are you doing the Ridgewood Turkey Trot? If so, we'll see you there! :)

la domestique said...

I love the combo of ingredients in this salad. Wheatberries are my fav, so I would probably use them instead of brown rice. I think the pomegranate makes it seem so festive. Have a wonderful Thanksgiving!

Adrienne said...

Yep the Turkey Trot! See you there, Rebecca.

Jess, wheatberries would be an awesome alternative to rice. I thought the pomegranates made it festive too. Happy Thanksgiving to you!

Dcal said...

Niiiice. Holistic coach too nicely done.
~Daniel Calvert

jacqui said...

What a beautiful dish! I hope you have a lovely Thanksgiving. And thanks for the link back too :)

Cookie and Kate said...

I really wish I could eat this salad for lunch. Looks fabulous!

Barbara Putman Cramer said...

A, it's so funny how 'kale' is eaten so differently in the US, than The Netherlands. Here we only know it as part of typically farmer's meal - mashed potatoes, kale & a sausage (not my fave, though).

So it's exciting for me to see different ways of cooking 'chou frisé' (French name for kale - 'curly cabbage'), thanks!

linen+trees said...

Made this on the weekend with your Raw Beet Salad recipe, and both were seriously scrumptious! Thanks for the recipes!

Kelsey said...

my goodness, you're right, we're on the same track with the kale and pom together. such a great combo. you've really amped up the antioxidant and anti-inflammatory factor with the ginger, herbs, and other good veggies. will have to try these extras sometime soon.

Adrienne said...

B, excited to see what you make with kale!

Linen+Trees, glad you liked them!

Kelsey, great minds think alike :)

Mike said...

I love how you include kale in all your salads. I always forget to put it in my salads.