WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS

January 27, 2014

What did I tell you all about pomegranates? Yes, when I tasted a pom for the first time a month ago, I knew we’d be seeing more of each other. We hit it off. I wanted a second date immediately after the first (just like with David.) My second date was butternut squash and kale pizza with pomegranate salsa.

That makes this our third date. Was not winter time the perfect time discover a love for these seeded wonders? Salads need something like these little jewels to dress them up during these cold months.

WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS from Rachel Schultz

WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS
Serves 1

1/2 bunch kale, de-stemed
1 pomegranate, seeded
1/2 apple, sliced thinly
1/4 cup almonds
5 tablespoons balsamic vinegar (divided)
3 teaspoons honey (divided)
3 tablespoons olive oil
1 teaspoon dijon
Salt & pepper

Toast almonds in a skillet over medium heat for 1-2 minutes. Add 2 tablespoons balsamic vinegar. Once balsamic is gone, coat with honey 2 and 1/2 teaspoons of honey. Remove from heat and allow to cool.

WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS from Rachel Schultz

Pulse kale in the food processor until large shreds form. Prepare dressing by whisking together remaining honey, remaining balsamic vinegar, olive oil, and dijon. Season with salt & pepper.

WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS from Rachel Schultz

Toss kale with dressing and top with pomegranates, almonds, and apple.

WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS from Rachel Schultz

WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS from Rachel Schultz

WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS
 
Author:
Serves: 1
Ingredients
  • ½ bunch kale, de-stemed
  • 1 pomegranate, seeded
  • ½ apple, sliced thinly
  • ¼ cup almonds
  • 5 tablespoons balsamic vinegar (divided)
  • 3 teaspoons honey (divided)
  • 3 tablespoons olive oil
  • 1 teaspoon dijon
  • Salt & pepper
Instructions
  1. Toast almonds in a skillet over medium heat for 1-2 minutes.
  2. Add 2 tablespoons balsamic vinegar. Once balsamic is gone, coat with honey 2 and ½ teaspoons of honey. Remove from heat and allow to cool.
  3. Pulse kale in the food processor until large shreds form.
  4. Prepare dressing by whisking together remaining honey, remaining balsamic vinegar, olive oil, and dijon. Season with salt & pepper.
  5. Toss kale with dressing and top with pomegranates, almonds, and apple.

Adapted from A Tasty Love Story.

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