Winter Kale Pomegranate Salad (Print View)
A vibrant mix of kale, pomegranate seeds, apple, nuts, and a zesty dressing perfect for winter meals.
# What You'll Need:
→ Greens
01 - 1 large bunch kale (about 7 oz), stems removed, leaves finely chopped
→ Fruit
02 - 1 cup pomegranate seeds
03 - 1 crisp apple, cored and diced
→ Nuts & Cheese
04 - 1/3 cup toasted pecans or walnuts, roughly chopped
05 - 1/4 cup crumbled feta cheese (optional)
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp apple cider vinegar
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey or maple syrup
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# Step-by-Step Directions:
01 - Place the chopped kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 2 to 3 minutes until tender and slightly darkened.
02 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
03 - Add the pomegranate seeds, diced apple, toasted pecans or walnuts, and feta cheese if using to the kale.
04 - Pour the dressing over the salad and toss until all ingredients are evenly coated.
05 - Taste and adjust seasoning if necessary. Serve immediately.
# Expert Suggestions:
01 -
- It feels like a secret handshake between sweet and savory that only close friends share.
- The crunch from toasted nuts gives every bite an exciting twist you don't want to miss.
02 -
- Massaging the kale is essential and transforms the texture from tough to tender without cooking.
- Getting the balance of sweet pomegranate and tart apple right really changes the salad from good to unforgettable.
03 -
- Taste as you go, especially when adjusting the dressing, to keep it balanced and bright.
- Using fresh lemon juice instead of bottled really lifts the final flavors in a subtle but important way.