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Kale Salad with Pomegranate Seeds

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This Kale Salad with Pomegranate Seeds is a vibrant and nutritious dish that’s as beautiful as it is delicious. The earthy, slightly bitter flavor of kale is balanced perfectly with the sweet-tart burst of pomegranate seeds. With a simple dressing that ties everything together, this salad is light, refreshing, and packed with antioxidants.

Ingredients

  1. 1 bunch of kale, washed and torn into bite-sized pieces (stems removed)
    ½ cup pomegranate seeds (from about 1 pomegranate)
    ¼ cup red onion, thinly sliced (optional)
    ¼ cup walnuts or pecans, toasted (optional, for added crunch)
    ¼ cup crumbled feta cheese or goat cheese (optional)
    1 medium apple or pear, thinly sliced (optional, for extra sweetness)
    For the dressing:
    3 tbsp olive oil
    1 tbsp apple cider vinegar or lemon juice
    1 tsp honey or maple syrup
    1 tsp Dijon mustard
    Salt and pepper, to taste

Instructions

Prepare the kale: Wash the kale thoroughly and tear it into bite-sized pieces, removing the tough stems. Pat the kale dry with a towel or use a salad spinner to remove excess water.

  1. Massage the kale: Place the kale in a large bowl. Drizzle with a little bit of olive oil (about 1 teaspoon) and a pinch of salt. Using your hands, massage the kale for about 2-3 minutes until it softens and turns a vibrant green.
  2. Toast the nuts (optional): In a small pan over medium heat, toast the walnuts or pecans for 3-5 minutes until fragrant. Remove from heat and let them cool slightly.
  3. Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.
  4. Assemble the salad: Add the pomegranate seeds, thinly sliced red onion (if using), toasted nuts, and cheese (if using) to the kale. If you’re adding apple or pear slices, add those as well.
  5. Dress the salad: Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
  6. Serve: Serve immediately, or chill for 10-15 minutes before serving to let the flavors meld together. This salad also makes a great meal prep option—just keep the dressing separate until you’re ready to serve.

Notes

  • Spicy kick: Add a pinch of cayenne pepper or chili powder for a spicy contrast to the natural sweetness of the squash.
  • Sweet and savory: For a sweeter version, toss the squash with a bit of brown sugar or coconut sugar before roasting.
  • Roasted garlic: Add whole garlic cloves to the baking sheet for an aromatic boost and a caramelized flavor.
  • Other herbs: In addition to rosemary or thyme, try using sage, oregano, or parsley for different flavor profiles.

Nutrition

Find it online: https://thefamilycooking.com/kale-salad-with-pomegranate-seeds/