De Bruyn’s kale salad is a perfect opportunity to try a delicious Middle Eastern staple— pomegranate molasses—instead of balsamic reduction. Perfectly tart and a little bit sweet, it can be found at the Bozeman Community Food Co-op.
SERVES 4
½ cup pomegranate molasses
1 tablespoon Dijon mustard
1 cup red wine vinegar
2 cups neutral vegetable oil like avocado oil
Salt to taste
Pepper to taste
4 cups baby kale
½ cup (8 ounces) Amaltheia Organic Dairy fresh goat cheese
1 Fuji apple, cored and cut in sticks
½ cup pomegranate arils
¼ cup sliced almonds, toasted
To make the dressing, put the pomegranate molasses, mustard, and vinegar in a blender. Blend on medium speed, then incorporate the oil slowly. If the dressing gets too thick, adjust with cold water, 1 tablespoon at a time. Adjust seasoning with salt and pepper to taste.
To assemble, toss kale in the dressing then add dollops of fresh goat cheese, apple sticks, and pomegranate arils. Sprinkle with toasted almonds and serve.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
