Kale Pomegranate Bowl (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1 small green apple, sliced into thin sticks
02 -
About 8 ounces of lacinato kale (2 bunches), rinsed and without stems
03 -
A small handful of pomegranate seeds (roughly ½ cup or what's inside one small pomegranate)
04 -
1 garlic clove, finely chopped
→ Nuts & Toppings
05 -
½ cup of lightly golden toasted almonds (or substitute with pine nuts, walnuts, or pepitas)
→ Dressing Ingredients
06 -
¼ cup of olive oil
07 -
2 tablespoons of fresh-squeezed lemon juice
08 -
2 tablespoons of balsamic or apple cider vinegar
09 -
1 tablespoon of Dijon mustard
10 -
1-2 teaspoons of honey or maple syrup for sweetness
11 -
A little salt and freshly cracked black pepper to taste
# Instructions:
01 -
Combine olive oil, vinegar, lemon juice, mustard, honey, garlic, and a sprinkle of salt and pepper in a small bowl. Whisk everything together well, then let it sit while you prepare the rest.
02 -
Remove the tough stems from the kale leaves and chop them into small, manageable pieces. Toss the stems—they're pretty tough to eat!
03 -
In a big bowl, add the kale pieces, half the dressing, and a small pinch of salt. Use your hands to massage the leaves for about a minute to make them more tender and easier to eat.
04 -
Mix the kale with your apple sticks, pomegranate seeds, and the toasted almonds.
05 -
Drizzle the rest of the dressing over everything, toss to coat well, then taste to see if it needs a bit more salt or pepper.
# Notes:
01 -
Dinosaur kale or Tuscan kale works great here, but curly kale can do the job too.
02 -
Make it more filling by tossing in grilled salmon, chicken, or another protein you like.
03 -
Switch it up with seasonal extras like pears, grapefruit, or dried cranberry.
04 -
For an even richer taste, throw in some crumbled feta or goat cheese.