Kale Salad with Pomegranates

1. Marinate Red Onion

Slice half of a medium red onion into thin half-moons and place them in a large bowl. Pour a scant ½ cup of red wine vinegar over the onion slices and add a tablespoon of salt. Let the onions sit in the vinegar mixture; this will mellow their sharpness and infuse them with flavor.

2. Prepare Pomegranates

Cut the pomegranates in half and gently remove the seeds. To make this process easier, use a bowl to catch the seeds and a wooden spoon to tap the back of the fruit, helping the seeds fall out more easily.

3. Process Kale

Remove the ribs from two bunches of kale and place the leaves in a food processor. Blitz the kale until it resembles finely chopped parsley. This step is crucial as it tenderizes the kale, making it softer and more enjoyable to eat. Let the chopped kale sit for about 10 minutes to enhance its texture further.

4. Combine Kale with Pistachios and Olive Oil

Once the kale is ready, add ¾ cup of roughly chopped pistachios and ⅓ cup of olive oil to the bowl. Toss everything together until the kale is well coated and the pistachios are evenly distributed. If the mixture seems a bit dry, feel free to drizzle a little more olive oil.

5. Assemble the Salad

Bring everything together by scattering the remaining pistachios, the pomegranate seeds, and segments of 2 to 4 peeled mandarin oranges over the salad. Gently stir to combine, ensuring each bite has a balance of flavors and textures.