Kale Pomegranate Salad
6 cups chopped kale leaves
1 cup chopped Granny Smith apple (We prefer Fuji, but feel free to use your favorite type.)
1/4 cup pomegranate arils (see NOTE below in the directions)
2 to 3 Tbsp. pistachios, chopped
- 2 Tbsp. pomegranate juice (Refer to the ‘How-To’ instructions for extracting juice from arils) –OR- 2 tsp. pomegranate molasses diluted with 1 or 2 Tbsp. water to tone it down a bit (Pomegranate molasses is quite strong!)
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. apple cider vinegar
- 1 small clove garlic, minced
- Salt and pepper to taste
1. Thoroughly wash kale leaves, and pat dry. (Or wash and dry in a salad spinner; it works wonders!) Tear into bite-sized pieces. Discard any thick ribs.
NOTE: Pomegranate arils can be purchased in most grocery stores when in season. OR you can use a handy-dandy pomegranate de-seeder tool to separate the seeds which is what I did!
2. Place all salad ingredients in a large bowl. Set aside.
3. In a medium bowl, combine dressing ingredients and whisk until well-combined.
4. Drizzle dressing onto salad; gently toss to coat. Cover and refrigerate for 1 hour before serving. (This step helps to soften the kale leaves for easier chewing.)
‘How-To Extract Juice from Arils’:
Place about 1/2 cup additional arils in a food processor, and pulse until juice appears. Use a fine strainer to separate seedy pulp from the juice, discarding the solids. Measure the amount of juice you need for the dressing recipe and save any that remains for another use.