Winter Kale & Pomegranate Salad
SALADS AREN’T JUST FOR SUMMER - AND THIS ONE IS CHRISTMAS-Y AF.
My mom actually made this salad (original recipe linked below) when we visited this fall + I simply couldn’t get enough! I know I’m a bigger fan of kale than most - but I had to test this out + recreate it my own way! We took a huge bowl of this kale, apple +pomegranate salad to a holiday party earlier in the season - it was a HUGE hit! Not only use seasonal ingredients like pomegranates (which I talk about more on my winter produce feature), apples + kale, but it screams Christmas! I mean, helloooo natural green + red combo!
The key to getting this salad onto the plates of kale skeptics - massage it with a little dressing before tossing in all the sweet fruit + crunchy toppings! Raw kale can be bitter, a little tough to chew, and unless you’re a die-hard kale eater, it’s a tough veg to love! Pouring a small amount of the dressing + massaging it into the kale actually helps break down a little bit of that bite + makes it wayyyy tastier once it’s all put together. And it’s exactly what it sounds like - add the kale into your serving bowl once it’s chopped, top with maybe half of the dressing you plan to use + get your hands in there! It doesn’t take long + you don’t have to totally mash it up, just show those greens a little love before adding the more popular ingredients into the mix! Trust me - it’s a game changer.
Winter Kale & Pomegranate Salad
Prep Time: 30 min
Servings: 8
INGREDIENTS
10 c kale, chopped into ribbons or torn bite sized pieces
2 red apples, sliced (gala or honeycrisp are best!)
3/4 c pomegranate arils (seeds) or 1 pomegranate’s worth of arils
1/2 c toasted + salted pepitas
1 small shallot, sliced
4 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tbsp maple syrup
INSTRUCTIONS
Heat the olive oil in a small sauce pan over medium heat.
Add in the sliced shallot + cook until fragrant + translucent.
Add the apple cider vinegar + maple syrup and cook until the dressing thickens slightly. Remove from heat + set to the side.
In a serving dish, add chopped kale + 1/4 of the dressing. Massage until kale is fully coated.
Toss half of the remaining ingredients into the kale; apple slices, pomegranate arils + pepitas.
Arrange remaining apple slices on top of the salad along with the remaining arils + pepitas.
Drizzle another 1/4 of the dressing onto the salad or save for later. *if serving at a holiday party, serve remaining dressing in a side dish for guests to use as needed.
Serve + enjoy!
NUTRITION INFO (1 SERVING, WITH 1/2 DRESSING)
Calories: 155, Fat: 8g, Carbohydrates: 19g, Fiber: 5.7g, Sugar: 8g, Added Sugar: 1.5g, Protein: 6g
Need some help getting those pomegranate arils out without splattering your clothes with juice or popping them out one-by-one? Head to my Instagram highlights for a tutorial! Don’t have Insta? Let me know below + I can add it onto my site!
xx,
mallory
*recipe inspired by + adapted from Half Baked Harvest