WINTER KALE SALAD WITH POMEGRANATE & BALSAMIC ALMONDS
Author: Rachel Schultz
Serves: 1
- 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
- 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 ½ teaspoons of honey. Remove from heat and allow to cool.
- 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.
- Toss kale with dressing and top with pomegranates, almonds, and apple.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/01/27/winter-kale-salad-with-pomegranate-balsamic-almond/
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