Kale and Pomegranate Bowl (Printable)

Hearty kale meets juicy pomegranate and crisp apple with crunchy walnuts in a tangy dressing.

# What Goes In:

→ 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

# How to Make It:

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 in color.
02 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
03 - Add the sliced apple, pomegranate seeds, and walnuts to the kale and toss to distribute evenly.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
05 - Serve immediately, or let sit for 10 minutes to allow flavors to meld together before serving.

# Expert Advice:

01 -
  • Vibrant, nutrient-packed ingredients that are as beautiful as they are healthy.
  • Perfectly balanced textures including crunchy walnuts and tender massaged kale.
  • Quick and easy preparation that takes only 15 minutes.
  • Naturally vegetarian and gluten-free to suit various dietary needs.
02 -
  • Thoroughly massage the kale with olive oil to remove bitterness and improve texture.
  • Use crisp apple varieties like Honeycrisp or Granny Smith for the best crunch.
  • For those with nut allergies, roasted chickpeas are a great alternative to walnuts.
  • Always check product labels to ensure ingredients remain gluten-free and allergen-safe.
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