Kale Salad with Whisky Pickled Cranberries
Sweet-tart pickled cranberries offer a burst of flavour and crispy savoury granola gives both crunch and textural contrast to this feast-worthy salad. This recipe makes more pickled cranberries than needed for the salad. Extras are great served alongside a cheese platter or as a bright garnish in a puréed vegetable soup. This salad pairs well with Red Rooster Pinot Noir or Chateau Ste. Michelle Chardonnay.Ingredients
Serves 4 - 6
WHISKY PICKLED CRABNERRIES
½ cup (125 ml) granulated sugar
½ cup (125 ml) cider vinegar
½ tsp (2.5 ml) whole cloves
1 cinnamon stick
3 tbsp (45 ml) J.P. Wiser’s Special Blend Canadian Whisky
1½ cups (375 ml) fresh cranberries
SAVOURY GRANOLA TOPPING
1 tbsp (15 ml) refined coconut oil
2 tbsp (30 ml) maple syrup
1½ tsp (7.5 ml) grainy mustard
1½ tsp (7.5 ml) chopped fresh rosemary leaves
1½ tsp (7.5 ml) chopped fresh thyme leaves
1 cup (250 ml) buckwheat groats
¼ cup (60 ml) pumpkin seeds
¼ cup (60 ml) sunflower seeds
2 tsp (10 ml) chia seeds
1 tsp (5 ml) kosher salt
DRESSING
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
1 tsp (5 ml) maple syrup
kosher salt and freshly ground black pepper, to taste
SALAD
8 cups (2 L) bite-sized torn kale leaves
1 to 2 pears, thinly sliced
Instructions
- To make Whisky Pickled Cranberries, in a small saucepan over medium-high heat, bring sugar and vinegar to a boil. Add cloves, cinnamon stick and whisky. Reduce heat and let simmer gently for 5 minutes.
- Place cranberries in a heatproof jar or bowl with a lid and pour hot brine overtop. Let cool to room temperature, uncovered. Cover and refrigerate for up to 2 weeks. Strain and discard spices before using.
- To make Savoury Granola Topping, in a large skillet or frying pan over medium heat, stir coconut oil, maple syrup, mustard, rosemary and thyme until mixture reaches a boil. Stir in buckwheat groats, pumpkin seeds, sunflower seeds, chia seeds and salt. Cook, stirring often, until granola is toasted and fragrant, 4 to 6 minutes. Tumble granola onto a piece of parchment and let cool at room temperature. Once cooled, break up any large clumps and store in an airtight container at room temperature for up to 4 days.
- To make Dressing, in a small Mason jar, place olive oil, lemon juice, maple syrup and a good pinch each of salt and pepper. Cover and shake to combine.
- To make Salad, place kale in a large serving bowl and drizzle with 1 tbsp (15 ml) dressing. With clean hands, massage dressing into kale for 1 minute.
- Garnish kale with sliced pears, some savoury granola and some pickled cranberries. Serve remaining dressing alongside for diners to help themselves.