Kale and Pomegranate Bowl (Printable Version)

Tender massaged kale with juicy pomegranate, crisp apple, and crunchy walnuts in a tangy honey-mustard dressing.

# Components:

→ Greens

01 - 4 cups kale leaves, stems removed and chopped

→ Fruits

02 - 1 medium apple, cored and thinly sliced
03 - 1/2 cup pomegranate seeds

→ Nuts

04 - 1/3 cup walnuts, roughly chopped

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon honey or maple syrup
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# Preparation steps:

01 - Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until the leaves become tender and slightly darker.
02 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to create the dressing.
03 - Add the sliced apple, pomegranate seeds, and walnuts to the kale.
04 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Serve immediately, or let sit for 10 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It takes less time to make than it does to decide what to eat, and it actually fills you up.
  • The colors alone make you feel like you're doing something good for yourself.
  • You can throw it together with pantry staples and whatever fruit you have on hand.
  • It tastes better than anything you'd pay too much for at a lunch spot.
02 -
  • If you skip massaging the kale, you'll end up with a tough, bitter salad that nobody wants to eat.
  • Don't dress the salad until you're ready to serve it, or the acid will turn everything soggy.
  • Pomegranate seeds can stain your cutting board and your clothes, so work carefully or wear an apron.
03 -
  • Toast your walnuts in a dry skillet for three minutes to bring out a richer, deeper flavor.
  • If your pomegranate seeds are tart, add an extra half teaspoon of honey to the dressing to balance it out.
  • Use your hands to toss the salad instead of tongs so you can feel when everything is evenly coated.
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