Kale and Pomegranate Salad

Kale salad with green apples, pomegranate seeds, and walnuts.

Colorful Kale and Pomegranate Salad features bright seasonal flavors. Tart, sweet, and crunchy, enjoy it as a light lunch or festive holiday starter. Makes 2 main dish servings or 4 small starter salads.

Prep Time15

Total Time15

Course: Salad

Cuisine: Fusion

Special diet: gluten-free, soy-free, vegan

Servings:

Calories: 468kcal

Author: Amy Katz

Equipment

high speed blender

Ingredients

For the dressing*:

3 Tablespoons pomegranate arils
2 Tablespoons extra virgin olive oil
2 Tablespoons red wine vinegar
1 Tablespoons pure maple syrup
½ teaspoon Dijon mustard
salt and pepper to taste

For the salad:

1 bunch kale (any variety) tough ribs and stems discarded, roughly chopped
1 Granny Smith apple cored and sliced
½ cup pomegranate arils
½ cup walnuts (halves and pieces)

US Customary - Metric

Instructions

Place the dressing ingredients in the container of a high-speed blender. Blend until completely smooth. Taste and adjust the seasonings, as desired.
3 Tablespoons pomegranate arils, 2 Tablespoons extra virgin olive oil, 2 Tablespoons red wine vinegar, 1 Tablespoons pure maple syrup, ½ teaspoon Dijon mustard, salt and pepper
Place the chopped kale in a large bowl. Pour the dressing over the kale leaves. Use your hands to massage the leaves for a few minutes until they are tender and slightly reduced in size.
1 bunch kale
Add the apples, pomegranate arils, and walnuts to the salad. Toss to combine. Enjoy right away, or refrigerate in an airtight container for later.
1 Granny Smith apple, ½ cup pomegranate arils, ½ cup walnuts

Notes

*If your blender is not suitable for blending small quantities, I recommend making a double batch of the dressing. You can refrigerate the other half in an airtight container for up to a week.

While best served the day it's made, leftover salad can be refrigerated in an airtight container for up to 3 days.

Nutrition facts are for a meal-sized salad.

Nutrition