November 23, 2010

Rye, Kale and Pomegranate Salad

It's Thanksgiving week! Well, I don't actually celebrate Thanksgiving, but I am aware it's taking place this week and of course how could I have missed all those Thanksgiving recipes everywhere? I wasn't thinking of Thanksgiving when starting to make this salad, however, but the gorgeous colours of the ingredients instantly made me think this would make a nice dish for Thanksgiving or Christmas!

It's a rather surprising combination of flavours, but somehow together they create a perfect balance and quite an exciting texture for this simple dish. I am really embracing the rye grain, it brings such a nice change to rice and other pantry staples, and is so wholesome and nutritious.

Rye, Kale and Pomegranate Salad

1,5 cups raw rye grain
small bunch kale, washed and stems and ribs cut off
1/2 pomegranate, seeds recovered
few sprigs of lemon thyme
1 tbsp pomegranate balsamic
1 tbsp lemon extra-virgin olive oil


2 tbsp lemon extra-virgin olive oil
2 tsp apple cider vinegar
1/4 tsp dry mustard
pinch of salt
freshly ground black pepper

Place the rye in a medium saucepan, cover with water and bring to boil. Simmer (adding water if needed) until tender, about 30 minutes. Drain and place in a large bowl to cool.

Steam the kale leaves for a couple of minutes and chop coarsely.

Combine the dressing ingredients in a small bowl and pour onto the rye. Mix well to combine. Add the kale, pomegranate and the lemon thyme, as well as the balsamic and lemon olive oil. Toss well to combine and serve warm as a wholesome salad or as a side dish.

Happy Thanksgiving!