Kale and Pomegranate Bowl (Printable)

Tender massaged kale tossed with pomegranate seeds, crisp apple, and 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

# Method:

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.
03 - Add the sliced apple, pomegranate seeds, and walnuts to the kale.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Serve immediately, or let sit for 10 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • Every ingredient stays crisp and alive, giving you that satisfying crunch in every forkful.
  • The pomegranate seeds burst with sweetness against the earthy kale, creating a flavor contrast that keeps you coming back.
  • It comes together in minutes but tastes like you spent an hour on it.
  • You can eat it immediately or pack it for lunch without it turning soggy.
02 -
  • Do not skip massaging the kale or it will taste like you are chewing on paper.
  • Cut your apple slices thin so they fold into the salad instead of dominating it.
  • If you dress the salad too early, the acid will turn the kale drab, so add dressing just before serving unless you plan to eat it within the hour.
03 -
  • Use a wooden spoon to knock pomegranate seeds out of the halves over a bowl of water so the white pith floats and the seeds sink.
  • If your kale is especially tough, let it sit with the oil and salt for five minutes before massaging.
  • Double the dressing recipe and keep extra in the fridge for grain bowls and roasted vegetables throughout the week.
Return