Kale and Pomegranate Bowl (Printable Version)

Hearty kale tossed with sweet pomegranate, crisp apple, and toasted walnuts in a tangy honey-mustard dressing.

# What You Need:

→ 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 Steps:

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 to make the dressing.
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 -
  • The kale transforms from tough to silky just by using your hands, no fancy equipment required.
  • Those pomegranate seeds burst with sweetness and surprise in every bite, making an ordinary salad feel festive.
  • It comes together in 15 minutes flat, perfect for when you need something nourishing without the fuss.
02 -
  • The kale massage is non-negotiable—skip it and you'll have a salad that feels gritty and unforgiving, like you're chewing on the side of a raincoat.
  • Don't slice your apple more than a few minutes before serving unless you want it to oxidize and turn an unhappy brown color that tastes fine but looks sad.
03 -
  • If your pomegranate feels dry inside, buy the seeds frozen—they're picked at peak ripeness and taste just as good without the disappointment of a mealy fresh one.
  • A tiny squeeze of fresh lemon juice in the dressing makes the apple flavor pop even louder, which is my secret move when the apples taste a little bland.
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