Pomegranate Kale Salad with Fresh Crunch
I know kale has a reputation. But throw in some jewel-bright pomegranate seeds, a handful of crunchy toppings, and a zingy dressing, and suddenly you've got something you'll actually crave.
Ingredients
- 4 cups curly or lacinato kale stems removed, finely chopped
- 1 cup fresh pomegranate seeds
- ½ cup shredded purple cabbage
- ¼ cup toasted pepitas or sunflower seeds
- ¼ cup crumbled feta or goat cheese
- 1 small apple thinly sliced
- 2 tbsp dried cranberries optional but lovely
For the dressing:
- 3 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prep the kale. Strip the leaves from the stems, chop finely, and place in a large bowl.
- Massage it. Drizzle with a tiny bit of olive oil and a pinch of salt. Massage with your hands for 60–90 seconds until the leaves soften and turn a deeper green.
- Make the dressing. Whisk together olive oil, apple cider vinegar, honey, Dijon, salt, and pepper in a small jar or bowl.
- Dress the kale. Pour about two-thirds of the dressing over the massaged kale and toss well to coat.
- Add your toppings. Layer on the pomegranate seeds, apple slices, cabbage, cheese, and pepitas.
- Finish and taste. Drizzle remaining dressing as needed, taste for seasoning, and serve immediately for max crunch.