Olives & Lamb
  • Home
  • About
  • Archive
  • Recipe Index
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Meals
    • Meats
    • Salads
    • Sandwiches
    • Seafood
    • Side Dishes
    • Snacks
    • Tips
    • Vegan
    • Vegetarian
  • Portfolio
Archive, Food, Salads, Uncategorized, Vegan, Vegetarian  /  December 12, 2022

Winter Harvest Kale Salad

by Olivia
Jump to Recipe

Drawing Inspiration

Today’s recipe is a Winter Harvest Kale Salad! This salad is inspired by a dish at Yangban Society located in the Arts District of Downtown LA. The restaurant utilizes seasonal produce grown in California and has a modern take on Korean-American foods. As an Asian American, I feel really inspired by restaurants like Yangban Society because I also love incorporating hints of my culture into American dishes as a representation of my own upbringing.

The specific dish that inspired this salad was Yangban Society’s Fall Kale Salad. It was a delicious mixture of kale, little gem lettuce, roasted Korean Sweet Potato, fried shallots, fuyu persimmons, maple balsamic vinaigrette, butter toasted crumbs and grated pecorino.

In the colder seasons, salad isn’t necessarily what I crave since it’s so chilly, but this salad was absolutely delicious! It had a perfect variation of textures and balance of sweetness and tanginess. The dish reminded me that even though it is colder, salads can still shine, showcasing the delicious fruits and vegetables that thrive during this time of year.

The Perfect Winter Salad

As a result, I had to create my own variation of Yangban Society’s Fall Harvest Salad. This Winter Harvest Kale Salad features kale tossed together with roasted hazelnuts, maple roasted Murasaki and Yaki Imo Japanese sweet potatoes, sliced persimmons, and pomegranate arils. It’s finished off with crispy fried shallots, freshly grated parmesan cheese, and a pomegranate balsamic glaze. Just like the Fall Harvest Salad, this Winter Harvest Kale Salad has a variety of textures and the perfect sweet and tangy bite! I decided to use purple and yellow Japanese sweet potatoes because the pop of purple is just really beautiful and ties into the winter vibe. Then the pomegranate balsamic glaze adds a tangy bite to give the salad a bit of a zing!

So if you’re looking for a new go-to winter salad, definitely try this recipe out! I’ve honestly never been more excited to eat a salad at work for lunch. And if you want to explore a new restaurant, reserve a spot at Yangban Society. As always, let me know if you try this recipe out and I’ll talk to you in my next post!

Winter Harvest Kale Salad

Olivia
Kale tossed together with roasted hazelnuts, maple Japanese sweet potatoes, sliced persimmon, pomegranate arils, crispy shallots, parmesan, and a pomegranate balsamic glaze
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 1 hour hr 25 minutes mins
Total Time 2 hours hrs 5 minutes mins
Servings 4 Servings

Ingredients
  

For the Pomegranate Glaze

  • 3 cups 100% Pomegranate juice from concentrate
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Honey
  • 1/2 tsp Kosher Salt

For the Maple Roasted Sweet Potatoes

  • 1 Murasaki Purple Japanese Sweet Potato (peeled and cut into 3/4 inch cubes)
  • 1 Yaki Imo Yellow Japanese Sweet Potato (peeled and cut into 3/4 inch cubes)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Maple Syrup
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper

For the Crispy Shallots

  • 2 Shallots (thinly sliced, about 1/16 inch thick)
  • 3/4 cup All Purpose Flour
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 cup Whole Milk
  • As Needed Vegetable Oil (for frying)

For the Salad

  • 1 1/4 cups Raw Hazelnuts
  • 6 cups De-stemmed Chopped Kale
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Lemon Juice
  • 1 tsp Kosher Salt
  • 1 Tbsp + 1 tsp Toasted White Sesame Seeds
  • 2 Persimmons (thinly sliced into semicircles)
  • 1 cup Pomegranate Arils
  • 1 cup Freshly Grated Parmesan Cheese

Instructions
 

For the Pomegranate Balsamic Glaze

  • Add all the ingredients into a sauce pot. Heat it over medium high heat until it starts bubbling. Reduce the heat to low or medium low so that the mixture is gently simmering. Simmer for 30-35 minutes, stirring frequently, until the juice reduces down enough to coat the back of a metal spoon and develops a syrupy consistency. Remove it from heat and allow it to cool to room tempertature. The glaze with continue to thicken as it cools.

For the Maple Roasted Japanese Sweet Potatoes

  • Preheat the oven to 400˚F. Line a baking sheet with foil. Add both kinds of the Japanese sweet potatoes, olive oil, maple syrup, salt, and pepper to a bowl. Toss the ingredients together until evenly combined. Spread the sweet potatoes onto the prepared baking sheet and roast for 45-50 minutes or until fork tender. Remove the sweet potatoes from the oven and set them aside to cool.

For the Crispy Shallots

  • Add the flour, salt and pepper to a shallow dish. Whisk to combine the seasonings. Pour the milk into a separate shallow dish.
  • Separate the sliced shallots into rings. Working in batches, dredge the shallot rings in the flour. Dust off any excess flour. Dip the shallots into the milk until the flour has been absorbed. Allow any excess liquid to drip off. Add the shallots back into the flour to dredge and dust off any excess flour. Repeat this process to coat the remaining shallots.
  • Fill a pan with vegetable oil until it's about a 1/2 inch deep. Heat it over medium high heat until it reaches 350˚F. When the oil is hot, add some of the the shallot rings to the oil and fry until golden brown, about 2 minutes. Remove the shallots from the oil and allow them to drain on a wire rack. Continue to fry the shallots in batches then set them aside.

For the Salad

  • Preheat the oven to 350˚F. Line a baking sheet with foil. Add the hazelnuts to the baking sheet and bake them for 10-12 minutes until they are roasted then remove them from the oven. Roughly chop the hazelnuts.
  • Optional step: if you want to remove the hazelnut skins, while the hazelnuts are still hot, wrap them in a kitchen towel and allow them to steam for a few minutes. Then rub the towel against the hazelnuts to help rub off the skin.
  • Add the kale to a large bowl along with the olive oil, lemon juice, and salt. Use your hands to scrunch handfuls of the kale, massaging it, until the leaves are slightly wilted. Add in the roasted Japanese sweet potatoes, hazelnuts, sesame seeds, persimmons, and pomegranate arils. Top with freshly grated parmesan cheese, crispy shallots and a drizzle of the pomegranate balsamic glaze. Enjoy!

Hungry for more?

  • Green Goddess Kale Caesar SaladGreen Goddess Kale Caesar Salad
  • Za’atar Roasted Vegetable Farro SaladZa’atar Roasted Vegetable Farro Salad
  • Persimmon Burrata SaladPersimmon Burrata Salad

Tags

  • archive
  • food
  • healthy
  • kale
  • kale salad
  • salad
  • salad recipes
  • salads
  • vegan
  • vegetarian
  • winter harvest kale salad
  • winter recipes
  • winter salad

Post navigation

Red Wine Chocolate Donuts with a Whipped Cream Cheese Chocolate Ganache
Honey Fig and Gorgonzola Focaccia

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to Stay Updated!

Loading

Whatcha Lookin’ For?

Here’s What You Missed!

  • Ube Banana Pudding
  • Jammy Egg Salad Sando
  • Strawberry Almond Galette
  • Dill Ranch Deviled Eggs
  • Copycat Goop Cobb Salad

Archives

  • May 2025
  • April 2025
  • March 2025
  • February 2025
  • January 2025
  • December 2024
  • November 2024
  • October 2024
  • September 2024
  • August 2024
  • July 2024
  • June 2024
  • May 2024
  • April 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • March 2023
  • February 2023
  • December 2022
  • November 2022
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019

Follow Me:

RSS
Follow by Email
Pinterest
Instagram

Featured On

The Feedfeed

Opening Hours

Monday - Sunday: 5PM - 10PM Tuesday - Friday: 11AM - 2PM

Contact Us

100 Tenth Avenue, New York City, NY 1001 Phone: (044) 359 0173
  • Elara by LyraThemes
  • Made by LyraThemes.com