Kale Citrus Salad with Goat Cheese

Sweet, spicy, creamy, tangy..... this salad has it all! Some friends of mine served this Pioneer Woman recipe when we had dinner at their house one night and I've made it several times since. It goes really well with seafood. We've had it as a side to with scallops, salmon, and chicken. I always go a little crazy with the jalapeños and burn my mouth off. Turns out a little goes a long way.

There are also some options when it comes to the kale. I often lightly blanche my kale to soften it for salads, and I've done this a few times with this one. Another option is to make the dressing ahead and let the kale sit in the dressing for a little while to soften it a bit. (This is what the Pioneer Woman does, but not what I did for this blog post). I know you're dying to try this amazing salad, so without further ado, here is the recipe.

KALE CITRUS SALAD WITH GOAT CHEESE

1 bunch of kale

1 jalapeño pepper, seeds removed and finely chopped

3 tangerines or clementines

4 oz goat cheese

1/4 orange juice

2 tablespoons olive oil

1 clove garlic, pressed or grated

1 tablespoon of greek yogurt

salt and pepper to taste

Tear the kale leaves from the stems, then chop them as finely as you want.

To make the dressing, combine the orange juice, olive oil, garlic, chopped jalapeño, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's smooth and creamy.

Peel the fruit with a knife (to minimize the amount of pith you get with the orange), then chop into bite sized chunks. 

If you want to blanche the kale, place it in a colander and pour hot water over it until has all changed to a bright green color.  Cool the kale quickly, either by pouring cold water over it or just tossing or spinning it (in a lettuce spinner) to cool it off. Dry it very, very well.

If you aren’t blanching the kale, pour the dressing over it and allow it to sit for a while. (Pioneer Woman recommends no more than 15 minutes, but I don’t have a problem with the constancy of the kale that has sat longer.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. 

Cranberry Sauce with Orange and Star Anise

No matter how much food is served on Thanksgiving I usually find myself with only four essentials on my plate (at least the first time around): Turkey, dressing, sweet potato casserole, and cranberry sauce. I couldn’t possibly enjoy my turkey without the additional tang of cranberries! I have to admit it felt risky, changing up a recipe for something this classic and essential, but I am so completely thrilled with the result that I might never make the old recipe again! The warm bite of allspice and star anise and the piquant kick of orange zest are a delicious compliment to the familiarly sweet and tangy cranberries. 

I can’t wait to try this on my turkey tomorrow, and if you’re looking for a delicious twist on a traditional Thanksgiving staple here’s a great recipe! 

CRANBERRY SAUCE WITH ORANGE AND STAR ANISE

4 whole allspice berries

2 whole star anise 

¾ c. sugar

¼ c. orange juice

12 oz. fresh cranberries

Zest strips from 1/2 orange

Gather allspice and star anise in a 4-inch square of cheesecloth and tie into a sachet. Combine sugar, orange juice, and 1/4 cup water in a saucepan. Add sachet and cook over medium heat, stirring occasionally, until sugar melts and liquid begins to bubble, about 5 minutes. Remove from heat and let steep for 10 minutes.Return pot to stove over medium-high heat and add cranberries and zest. Cook until cranberries just begin to pop, about 6 minutes. Discard sachet. Allow to cool, then refrigerate for up to three days before serving.