Kale and Pomegranate Salad
This kale and pomegranate salad is a simple winter salad, a delightful, easy-to-make salad featuring hearty Lacinato kale, juicy pomegranate seeds, creamy feta, and crunchy toasted almonds, all tossed in a tangy-sweet dressing. Perfect for everyday meals or special occasions!
Ingredients
- 4 cups Lacinto kale (2 stems)
- 4 ounces crumbled Feta cheese
- 1/4 - 1/2 cup of toasted almonds
- 1/2 cup of Pomegranate Seeds (1 small pomegranate).
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 2 teaspoon mustard
- 2 teaspoon honey or maple syrup
- Salt and pepper (adjust to taste)
Instructions
- 1
Cut the stem from the middle of each kale leaf.
- 2
Roughly or finely chop the leaves, depending on your preference.
- 3
Combine all the dressing ingredients in a jar, mix well, and set aside.
- 4
Place the chopped kale in a bowl and massage it with a pinch of salt and a drizzle of olive oil.
- 5
Toast almonds under the broiler for 2–4 minutes. Once cooled, roughly chop them.
- 6
In a serving bowl, add the massaged kale. Top with feta cheese, pomegranate seeds, and chopped almonds.
- 7
Pour the dressing over the salad and mix well.
Cook it from the original
This recipe comes from palestineinadish.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on palestineinadish.com