Tasty Kale Pomegranate Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 bunches of lacinato kale (about 8 oz), thoroughly cleaned and stems taken out
02 -
1 small green apple, sliced into thin sticks
03 -
Half a cup of pomegranate seeds (you’ll need about one small pomegranate)
04 -
1 clove of garlic, finely chopped
→ Nuts & Toppings
05 -
Half a cup of lightly toasted sliced almonds (swap for walnuts, pine nuts, or pepitas if you prefer)
→ Dressing Ingredients
06 -
1/4 cup of olive oil
07 -
2 tablespoons of fresh lemon juice
08 -
2 tablespoons of balsamic vinegar (or feel free to use apple cider vinegar instead)
09 -
1 tablespoon of Dijon mustard
10 -
1 to 2 teaspoons of honey or maple syrup
11 -
A dash of salt and freshly cracked black pepper (adjust however you like)
# Instructions:
01 -
Grab a small bowl and combine olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, and minced garlic. Sprinkle in some salt and pepper, then whisk it until it’s smooth and creamy. Put it aside for later.
02 -
Separate the leaves from the large, tough stems (you can toss the stems). Cut up the leaves into smaller, bite-size pieces.
03 -
Throw the chopped kale into a big bowl, drizzle with half the dressing, add a dash of salt, then massage it gently with your hands for about a minute. This makes it softer and tastier—don’t skip this part!
04 -
Mix the apple sticks, pomegranate seeds, and toasted almonds into the kale. Give it a good toss to combine everything.
05 -
Use the rest of the dressing and pour it over the salad. Stir everything well so it’s evenly coated, and taste to see if it needs a little more salt or pepper.
# Notes:
01 -
Lacinato kale (sometimes called dinosaur kale or Tuscan kale) is the best choice, but curly kale works too
02 -
Turn this into a full meal by adding grilled chicken, salmon, or any protein you like
03 -
Swap in some seasonal fruits like pears, grapefruit, or dried cranberries
04 -
Adding crumbled feta or goat cheese really amps up the flavor