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Pomegranate Kale Salad

 Photo by Larissa Greer

Photo by Larissa Greer

Recipe by Nosh With Tash!

If you’ve enjoyed a kale salad at a restaurant but your homemade salad makes you feel like you’re grazing in a bitter pasture, the secret is the kale massage. Kale only tastes good in a salad if you give it a massage first.  Simply remove those kale ribs, cut up the kale, then take bunches of kale and rub the heck out of them with a bit of dressing. They should start to look darker and taste less bitter. The pomegranate seeds add color, flavor, and texture and are a great celebration of Fall fruit!

Ingredients

  • 1 bunch of kale

  • 1 pomegranate, seeded (here’s how to do it with no mess!)

  • Juice of ½ of a lemon

  • ½ tsp honey

  • 1 Tbsp olive oil

  • 1 tsp white wine vinegar

  • Salt and pepper, to taste

  • 1 pomegranate, seeded

Instructions

  1. Remove the ribs and chop up kale into bite sized pieces.

  2. Place kale in a bowl and add all ingredients except for the pomegranate seeds.

  3. Massage your kale.

  4. Top with seeds to serve!

Recipe Notes

This salad really benefits from fun and creative garnishes. Try adding some pistachios for crunch, fennel seeds for sweetness, cumin seeds for depth, or some thinly sliced mint for freshness. You should also experiment with different dressings! Some of our favorites are lemon + tahini, mustard + oil + vinegar, and sesame oil + scallions + rice vinegar.