Let’s all go a-wassailing among the kale so green 🎶
Oh gawd, Annie is a total dork. Is she singing carols about kale? Nerd.
I won’t contest the nerd/dork point, but the carols I make up to annoy my husband aren’t blog appropriate, okay? 💨 💨 💨 So we’re gonna holler a little kale jingle instead. The dressing was based off a traditional wassail recipe, and because of that, it truly makes the salad sing.
I know that fall produce kale salads are done a lot, but that’s because they’re wonderful. Besides, this is a warm kale salad, my favorite kind, drizzled with toasty spice citrus flavors that invoke joy. Thick socks and a good book by the fire. A trot outside on a crisp day. A smile from an old friend. This. This is what those carolers were carrying on about.
Or maybe they just wanted to party. Wassail is pretty much all booze, and it you were going from door to door, you’re gonna get plastered. Which is funny, cause what about that line about being “the little children you’ve seen before?” Maybe they had a kid wassail bowl and a grown up bowl. On the other hand, it’s been well documented that kids regularly drank weak booze, as it was safer than other options.
There’s no booze in this dressing, just some fresh squeezed juice and a handful of walnuts and some classic spices. Even though it’s an ugly muddy color (and my weak photo skills don’t do it any favors), I’m so in love with this dressing that I’m going to start making it year round. Why wait to the end of the year to celebrate, when you can do it every day?
for the salad
- 1 large acorn squash
- 5 cups packed kale
- 1/2 cup pomegranate arils
- about 1/8th red onion, thinly sliced
- olive oil and seasoned salt for roasting the squash
- a little salt to taste
for the dressing
- 3/4 cup freshly squeezed Deep Red grapefruit juice
- 1/2 cup roughly chopped walnuts
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1 pinch ground cloves
for the salad:
- Preheat the oven to 450
- Peel and slice the squash. Brush a little olive oil on, sprinkle it with some seasoned salt, and place on a parchment-covered baking sheet
- Roast the squash 25-30 min, turning halfway through.
- When you notice the squash is almost done, start preparing your kale. Put the kale in a large pot over medium head and sprinkle in a little salt. Cover the pot and allow the kale to wilt, about 4 - 4.5 minutes, stirring occasionally so the kale won't stick to the bottom.
- Combine kale, squash, pomegranate, and onion.
For the dressing
- Put the walnuts in a blender with the grapefruit juice and blend until you see an even consistency. This shouldn't take any more than 20 - 30 seconds or so.
- Add the vinegar, the sugar, and the spices to the grapefruit -nut blend. Stir well to combine.
- Put the dressing in a small pot and heat until just warm. Serve over the salad, with a little salt to taste. Enjoy!
You know those days when absolutely nothing goes as planned? I’ve had about 5 of those in a row. Some were big things, some were little.
My mom was visiting. We don’t get along too well, but we’re working on it, and I love her deeply no matter what. She had to cut her visit short and that made me sad. The second she left I went to the kitchen to make this dressing. Eating my feelings, I guess.
This recipe is something I got from her. She loves salad. She doesn’t just eat it because she pigged out the day before, or because it’s healthy, but just because she loves it. When I go visit her, 75% of the meals she makes are salad.
Before she left, she filled up this little cup with flowers. Thanks, Mom.
Mamabear's Green Dressing
- 1 cup of loosely packed basil
- 3/4 cup parsley
- 1/4 cup cashews
- 1 small garlic clove
- 1 avocado
- at least 1 1/4 cups of freshly squeezed orange juice
- salt to taste
- Put everything in the blender. It will be very creamy. If you prefer a thinner dressing, add a little more orange juice. Serve over a bed of fresh greens.