This salad is a combination of slightly bitter kale mixed with sweet tart, crunchy pomegranate seeds. It is easy to prepare. The hardest part is getting the seeds out of the pomegranate but it’s worth the trouble.
If you are having a large gathering it is good to make a salad that will hold up for a few hours. Since kale is a hearty green, kale salads are perfect. Pomegranate seeds are a nutrient dense food source rich in phytochemical compounds. Pomegranates contain high levels of flavonoids and polyphenols, offering protection against heart disease and cancer. There is compound found only in pomegranates called punicalagin that is shown to benefit the heart and blood vessels.
For this recipe I like lacinto, black or dinosaur kale rather than the regular green curly kale because the leaves are more tender. If you use the curly kale it will be fine, just slice the leaves very thin. You can double or triple the recipe as needed.
Vegetarian, paleo, gluten free, diary free, nut free, soy free
2-4 servings PRINT RECIPE
1 bunch kale (about 3 cups), stalks removed and discarded, leaves very thinly sliced
2 Tb lemon juice
1/4 cup extra-virgin olive oil
½ tsp Celtic Sea Salt
1 teaspoons raw honey
¼ tsp mustard
Freshly ground black pepper
2 Tb pine nuts (optional)
½ cup pomegranate seeds (from 1 medium pomegranate)
- Put kale in large serving bowl, add ¼ tsp salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk the lemon juice with remaining ¼ tsp salt, the honey, mustard and freshly ground black pepper. Stream in the 1/4 cup of oil while whisking with a fork until a dressing thickens a little.
- Pour the dressing over the kale, and add the pine nuts and pomegranates. Toss and serve.