Kale and Pomegranate Bowl (Print Version)

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

# Ingredient List:

→ 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

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

# Expert Suggestions:

01 -
  • It feels fancy but requires zero cooking, just chopping and tossing.
  • The textures keep every bite interesting, from chewy kale to crisp apple to creamy walnuts.
  • You can prep it in the time it takes to brew coffee.
  • It tastes like something you'd order at a cafe but costs a fraction of the price.
02 -
  • Don't skip massaging the kale, it's the step that makes this salad actually enjoyable instead of a leafy workout for your jaw.
  • Slice the apple just before tossing to prevent browning, or toss the slices with a squeeze of lemon juice if you need to prep ahead.
  • Taste the dressing before adding it, everyone's palate is different and you might want more honey or vinegar depending on your apple's sweetness.
03 -
  • Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, and they'll taste twice as rich.
  • Use your hands to toss the salad instead of tongs, you'll coat everything more evenly and it feels more intuitive.
  • Double the dressing recipe and keep extra in the fridge, it's perfect on grain bowls, roasted vegetables, or even as a marinade.
Go Back