Winter Greens and Citrus Salad with Maple Dressing

Winter Greens and Citrus Salad with Maple Dressing

Winter is a blank canvas just waiting for some colour, so here’s a recipe with a full palette! Purple, green, pink, brown; it’s a beautiful salad that tastes even better than it looks. The complex flavour of the dressing is a rich and sweet complement to the winter greens and tartness of grapefruit, and you’ll love the crunch of the pecans. The look, the taste, the texture - this salad has it all!

YIELDS

4 servings

PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

For the dressing

  • ¼ cup (60 ml) red wine vinegar
  • 1 (14 g) packet Redpath® Brown and Maple Sugars
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) Dijon mustard
  • ½ tsp (3 g) salt
  • ½ cup (125 ml) olive oil

For the candied pecans

  • 1 egg white
  • 1 (14 g) packet Redpath® Brown and Maple Sugars
  • 1/4 tsp (2 g) salt
  • 1 cup (120 g) pecan halves

For the salad

  • 4 cups (90 g) packed, stemmed and chopped kale
  • 4 cups (100 g) packed, stemmed and chopped collard greens
  • 2 grapefruits, segmented
  • ½ cup (50 g) finely sliced red onion
  • ½ cup (25 g) shaved parmesan

INSTRUCTIONS

For the dressing:

Whisk together red wine vinegar, Redpath® Brown and Maple Sugars, Dijon mustard, and salt. Slowly whisk in olive oil; whisk until sugar has dissolved and dressing has emulsified. Set aside.

For the candied nuts:

Preheat oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.

In a medium bowl whisk egg white until frothy. Add sugar and salt; whisk until combined. Gently fold pecans into egg white mixture until evenly coated. Transfer to prepared baking sheet and spread out into a single layer.

Place in preheated oven and bake for 15 minutes, stir once then continue to bake for an additional 15 minutes or until dry and toasted. Remove from oven and stir, then allow to cool.

 

For the salad:

Place collard greens and kale in a large bowl. Drizzle in 3 tbsp (45 ml) of prepared dressing. Using clean hands, massage dressing into greens for 30 seconds to 1 minute.

Divide greens among 4 plates. Top each plate with equal amounts of grapefruit segments, red onion, shaved parmesan, and pecans. Drizzle with additional dressing and serve.

 

CHEF'S TIP

  • Winter greens can be on the tough side; massaging the dressing into the greens takes them from tough and slightly bitter to soft and sweet.
  • Store any extra cooled candied nuts in an airtight container for later use.