Save Experience a vibrant explosion of color and flavor with this Kale and Pomegranate Bowl. This nutrient-packed salad combines the heartiness of fresh kale with the juicy sweetness of pomegranate seeds, the crunch of walnuts, and the crisp bite of apple slices, all brought together by a zesty apple cider vinaigrette.
Save This modern, healthy salad is a versatile dish that works beautifully as a standalone vegetarian meal or as a refreshing side that complements any main course.
Ingredients
- Greens: 4 cups kale leaves, stems removed and chopped
- Fruits: 1 medium apple (cored and thinly sliced), 1/2 cup pomegranate seeds
- Nuts: 1/3 cup walnuts, roughly chopped
- Dressing: 2 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Kale
- 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 1–2 minutes until the leaves become tender and slightly darker.
- Step 2: Make the Dressing
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
- Step 3: Combine Ingredients
- Add the sliced apple, pomegranate seeds, and walnuts to the massaged kale.
- Step 4: Toss the Salad
- Pour the prepared dressing over the salad and toss gently to ensure everything is evenly coated.
- Step 5: Serve
- Serve immediately, or let it sit for 10 minutes to allow the various flavors to meld together.
Zusatztipps für die Zubereitung
Massaging the kale is the secret to a great salad; it breaks down the tough cell structure of the leaves, making them much easier to eat and digest. Be sure to use a large mixing bowl to give yourself plenty of space to toss the ingredients without mess.
Varianten und Anpassungen
Feel free to substitute the walnuts with pecans or almonds for a different nutty flavor. For those with nut allergies, omit the walnuts entirely or replace them with roasted chickpeas for a similar crunch. You can also swap the honey for maple syrup to keep the dish strictly vegan.
Serviervorschläge
To add more protein, top the bowl with crumbled feta or goat cheese. This salad is also delicious when paired with grilled chicken or served as a vibrant side dish to roasted meats.
Save Whether you are looking for a light lunch or a nutrient-packed dinner component, this Kale and Pomegranate Bowl is a fresh and easy solution that never compromises on taste.
Recipe FAQ
- → Why massage the kale?
Massaging kale with olive oil and salt breaks down tough fibers, making the leaves tender, less bitter, and more enjoyable to eat raw.
- → Can I make this ahead?
Yes, prepare components up to 24 hours ahead. Store dressing separately and toss just before serving to maintain texture.
- → What other fruits work well?
Pear, segmented oranges, or fresh cranberries pair beautifully. Dried cranberries or cherries also add lovely sweetness.
- → How do I remove pomegranate seeds easily?
Cut the fruit in half, hold cut-side down over a bowl, and tap firmly with a wooden spoon. Seeds will fall out while membrane stays intact.
- → Can I add protein?
Top with crumbled feta, goat cheese, grilled chicken, chickpeas, or quinoa for a more substantial meal.
- → What dressing substitutes work?
Lemon juice, balsamic vinegar, or tahini-based dressings all complement the fruity and nutty elements nicely.