Pomegranate Kale Salad by Mina Goodman, RDN
This salad is full of super food nutrients. Kale's hardy curly leaves, sweetened by orange slices and a burst of juice that comes from the pomegranate seeds makes this dish craveable for kale lovers and those who are unsure of the super green.
1 bunch of kalewashed, stemmed and leaves julienned
½ cup pomegranate seeds
1 medium orangepeeled and pulled apart
1 cup toasted walnuts
Garnish with Parmesan cheeseuse fresh grated if possible
Dressing
¼ cup olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
½ tsp local honey
Fresh cracked pepper to taste
Celtic sea salt to taste
1
Place washed and stemmed kale in a large bowl.
2
In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper.
3
Pour dressing over kale and toss to coat. Sprinkle the pomegranate seeds, walnuts, and cheese over the salad.
Nutrition Facts
Servings 6
Ingredients
1 bunch of kalewashed, stemmed and leaves julienned
½ cup pomegranate seeds
1 medium orangepeeled and pulled apart
1 cup toasted walnuts
Garnish with Parmesan cheeseuse fresh grated if possible
Dressing
¼ cup olive oil
2 tbsp white wine vinegar
1 tsp Dijon mustard
½ tsp local honey
Fresh cracked pepper to taste
Celtic sea salt to taste
Directions
1
Place washed and stemmed kale in a large bowl.
2
In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper.
3
Pour dressing over kale and toss to coat. Sprinkle the pomegranate seeds, walnuts, and cheese over the salad.
