Fresh Kale Pomegranate Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 bunches lacinato kale (about 8 ounces), washed and stems removed
02 -
1 small green apple, cut into matchsticks
03 -
½ cup fresh pomegranate seeds (about 1 small pomegranate)
04 -
1 garlic clove, minced
→ Nuts & Toppings
05 -
½ cup sliced almonds, lightly toasted (or walnuts/pine nuts/pepitas)
→ Dressing Ingredients
06 -
¼ cup olive oil
07 -
2 tablespoons fresh lemon juice
08 -
2 tablespoons balsamic vinegar (or apple cider vinegar)
09 -
1 tablespoon Dijon mustard
10 -
1-2 teaspoons honey or maple syrup
11 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, minced garlic, and a pinch each of salt and pepper until well combined. Set this aside while you prep the rest.
02 -
Strip the kale leaves from their tough stems (toss those stems!) and chop the leaves into bite-sized pieces.
03 -
Pop your chopped kale in a big bowl, pour over half the dressing, add a pinch of salt, and get in there with your hands to massage it for about a minute - trust me, this makes the kale much more tender and tasty!
04 -
Toss in your apple matchsticks, pomegranate seeds, and toasted almonds with the massaged kale.
05 -
Pour over the remaining dressing, give everything a good toss until it's all evenly coated. Have a taste and add more salt or pepper if needed.
# Notes:
01 -
Lacinato kale (also called dinosaur or Tuscan kale) works best, but curly kale works too
02 -
Make it a meal by adding grilled chicken, salmon, or your favorite protein
03 -
Try seasonal additions like grapefruit, pear, or dried cranberries
04 -
Add some crumbled goat cheese or feta for extra flavor