Kale Pomegranate Salad Recipe

This 5-minute kale pomegranate salad with zesty balsamic vinaigrette is simple and flavorful. The easiest and finest kale salad with green apple and toasted almonds!

Salad: – 2 bunches of lacinato kale, washed and stems removed (about 8 ounces if pre-bagged) – 1 small green apple, cut into small matchsticks or bite-sized piece – ½ cup fresh pomegranate seeds, about 1 small pomegranate – ½ cup toasted sliced almonds, OR walnuts, pine nuts, or pepita Dressing: – ¼ cup olive oil – 2 tbsp fresh lemon juice – 2 tbsp balsamic vinegar, or apple cider vinegar – 1 tbsp Dijon mustard – 1 – 2 tsp honey or maple syrup – 1 garlic clove, minced – Salt & pepper, to taste


Prepare dressing: Olive oil, fresh lemon juice, Dijon mustard, balsamic vinegar, honey, maple syrup, minced garlic, salt, and pepper should be in a small bowl. Discard.  

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Prepare the kale by removing and discarding the rough stems from the leaves. Using a knife, finely chop the kale leaves.Kale should be massaged.  

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Put the chopped kale in a big bowl. Sprinkle a little salt on top of the kale and drizzle with half of the dressing. Till the kale softens, massage it for 30 to 1 minute.  

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Prepare the salad: Toss in the kale along with the green apple, pomegranate seeds, and roasted almonds (or other nuts or seeds).  

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Toss and Present: Toss the salad until the remaining dressing is distributed equally over all the components. Modify the seasoning as needed. Have fun!  

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