Tuesday, December 6, 2011
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Massaged Kale Salad with Pear and Pumpkin Seeds

Have you guys tried massaged kale salads yet? Just over a year ago, I made my first one. It was the first time I had ever even eaten kale. Since that first massaged kale salad, we’ve been eating them a LOT. You can throw almost anything in a kale salad and it’s going to be good. And the best part is that once the kale salad is dressed, it doesn’t get all soggy and nasty like a dressed lettuce salad.

This massaged kale salad with pear and pumpkin seeds has been packed in my lunch box regularly for the past couple of weeks. I get a big bag of kale on Sunday and whip out 5 salads, one for each day of the week. I love the crunch from the pear and the subtle aroma of the nutmeg in the salad. (Also, I prefer to use red pears, but when I just put pears on the list, Hubby grabbed the ones in the photos. Any kind of pear will work here)

One Year Ago: Pumpkin Cranberry Pecan Upside Down Cake
Two Years Ago: Thanksgiving Two-Fer Bars
Three Years Ago: Outrageous Oreo Crunch Brownies and Peanut Butter Sandwich Cookies
Four Years Ago: Potato Pancakes with Cran-Applesauce and Potato Bread (my FIRST time using yeast!)

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Massaged Kale Salad with Pear and Pumpkin Seeds

Yield: Serves 5-6

Ingredients:

1 large (16 oz) bag Kale
3-4 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 ripe avocado
1/2 tsp salt
1/2 tsp freshly ground nutmeg
5 Tbsp pepitas (pumpkin seeds)
2 red pears, chopped

Directions:

In large serving bowl, add the kale, lemon juice, and olive oil (start with just 3 Tbsp, add the last if you need it). Massage until the kale starts to soften and wilt, 2 to 3 minutes.

Add the avocado and continue to massage with your hands.

Season with salt and nutmeg. Taste kale and reseason if necessary.

Mix in the pumpkin seeds and pears. Serve or store in the refrigerator up to 5 days.

Recipe from Beantown Baker

Go-To Recipes, Salad
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17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

  1. #
    1
    Lauren — January 7, 2011 at 1:13 pm

    I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).

  2. #
    2
    Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

    What a great recipe Katie!

  3. #
    3
    Daisy — January 7, 2011 at 3:02 pm

    I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!

  4. #
    4
    Erica — January 7, 2011 at 3:29 pm

    This comment has been removed by the author.

  5. #
    5
    Jennifer — January 7, 2011 at 3:29 pm

    I am a huge mushroom lover. This recipe sounds wonderful!

  6. #
    6
    In and Around Town — January 7, 2011 at 3:33 pm

    I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!

  7. #
    7
    Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

    I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.

  8. #
    8
    Smitten Sugar — January 7, 2011 at 5:05 pm

    I am definitely not a mushroom lover but this recipe looks amazing!

  9. #
    9
    Megan — January 7, 2011 at 5:48 pm

    Katie can make these for me anytime! Great recipe and great guest post!

  10. #
    10
    Josie — January 7, 2011 at 7:00 pm

    OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!

  11. #
    11
    Melissa — January 7, 2011 at 8:28 pm

    I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!

  12. #
    12
    kitchenmisfit — January 7, 2011 at 11:58 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!

  13. #
    13
    kitchenmisfit — January 7, 2011 at 11:59 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!

  14. #
    14
    The Small Boston Kitchen — January 8, 2011 at 4:28 pm

    Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂

  15. #
    15
    Maris (In Good Taste) — January 8, 2011 at 7:34 pm

    Aren’t portobello mushrooms the best? So many different things you can do with them!

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    16
    John at BOS — January 9, 2011 at 2:14 am

    What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.

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    17
    Kerstin — January 10, 2011 at 5:03 am

    What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂

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