Description
This vibrant, nutrient-dense salad celebrates the best of winter produce. It features sturdy curly kale massaged until tender, paired with the jeweled sweetness of fresh pomegranate arils and crisp apples. The dish is finished with a savory, spice-toasted nut and seed crunch and a tangy honey-mustard vinaigrette. It is a sophisticated, gluten-free, and vegetarian-friendly bowl that remains fresh and crisp, making it an ideal choice for holiday gatherings, meal prepping, or as a refreshing side dish to balance heavier seasonal comfort foods.
Ingredients
1/2 cup walnuts, roughly chopped
1/2 cup almonds, roughly chopped
1/4 cup shelled pumpkin seeds
2 teaspoons olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large bunch curly kale, stems removed and leaves chopped
1 tablespoon extra virgin olive oil (for massaging)
1 large crisp apple, diced
1 cup pomegranate seeds
3 tablespoons grated parmesan cheese (optional)
Freshly cracked black pepper
1/3 cup extra virgin olive oil (for dressing)
1 tablespoon honey or maple syrup
1 tablespoon fresh lemon juice
2 teaspoons whole grain mustard
1 large garlic clove, minced
1/2 teaspoon sea salt
Instructions
Preheat your oven to 350°F.
Place walnuts, almonds, and pumpkin seeds on a rimmed baking sheet.
Drizzle with 2 teaspoons olive oil and sprinkle with paprika, cinnamon, and 1/4 teaspoon salt; toss to coat.
Toast in the oven for 10-12 minutes until fragrant and golden; let cool.
Place chopped kale in a large bowl and drizzle with 1 tablespoon olive oil; massage with your hands until the kale becomes tender and dark green.
In a small jar or bowl, whisk together the 1/3 cup olive oil, honey/maple syrup, lemon juice, whole grain mustard, minced garlic, and 1/2 teaspoon sea salt.
Add the diced apple, pomegranate seeds, and cooled toasted nuts to the kale bowl.
Drizzle with the vinaigrette and toss well to combine.
Top with grated parmesan cheese and fresh cracked black pepper before serving.
Notes
Store the dressing separately if you plan to eat the salad later to keep the kale crisp. For a vegan version, omit the parmesan or use a plant-based alternative. The massaged kale keeps well in the refrigerator for up to 2 days.