Because kale is currently plentiful here in western Boynton Beach, FL, we’ve been on a kale recipe kick. It also helps that it’s good for you – and – we like it. I’ve made kale and white bean soup, baked kale chips, and now – Kale Pomegranate Salad. I can’t take credit for having created this, although I don’t know why I never thought of it.
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| Kale-Pomegranate Salad |
I came across this recipe on HungryGirl.com, and have adapted it ever-so-slightly to
suit our taste.
Kale Pomegranate Salad
Serves 4
Salad Ingredients:
6 cups chopped kale leaves
1 cup chopped Granny Smith apple (We prefer Fuji, but
feel free to use your favorite type.)
feel free to use your favorite type.)
1/4 cup pomegranate arils (see NOTE below in
the directions)
the directions)
2 to 3 Tbsp. pistachios, chopped
Dressing Ingredients:
- 2 Tbsp. pomegranate juice (Refer to the ‘How-To’
instructions for extracting juice from arils) –OR- 2 tsp. pomegranate molasses diluted with 1 or 2 Tbsp. water to
tone it down a bit (Pomegranate molasses is quite strong!) - 1 Tbsp. extra-virgin olive oil
- 1 tsp. apple cider vinegar
- 1 small clove garlic, minced
- Salt and pepper to
taste
Directions:
1. Thoroughly wash kale leaves, and pat dry. (Or wash and
dry in a salad spinner; it works wonders!) Tear into bite-sized pieces. Discard
any thick ribs.
dry in a salad spinner; it works wonders!) Tear into bite-sized pieces. Discard
any thick ribs.
NOTE: Pomegranate arils can be
purchased in most grocery stores when in season. OR you can use a
handy-dandy pomegranate de-seeder tool to separate the seeds which is what I did!
purchased in most grocery stores when in season. OR you can use a
handy-dandy pomegranate de-seeder tool to separate the seeds which is what I did!
2. Place all salad ingredients in a large bowl. Set
aside.
aside.
3. In a medium bowl, combine dressing ingredients and
whisk until well-combined.
whisk until well-combined.
4. Drizzle dressing onto salad; gently toss to coat.
Cover and refrigerate for 1 hour before serving. (This step helps to soften the
kale leaves for easier chewing.)
Cover and refrigerate for 1 hour before serving. (This step helps to soften the
kale leaves for easier chewing.)
‘How-To Extract Juice from Arils’:
Place about 1/2 cup additional arils in a food processor,
and pulse until juice appears. Use a fine strainer to separate seedy pulp from
the juice, discarding the solids. Measure the amount of juice you need for the dressing
recipe and save any that remains for another use.
and pulse until juice appears. Use a fine strainer to separate seedy pulp from
the juice, discarding the solids. Measure the amount of juice you need for the dressing
recipe and save any that remains for another use.
Healthy
Eating!!
Eating!!
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Good Morning to you, Mr. Kalajian,
I am curious to know why your have removed my comment?
Thank you for your time,
Arlette A. Kalpakian
Proud Armenian
Hello Arlette,
I am somewhat confused… I know you wrote a comment that appears on the Kale Chip with Za'atar story to which I replied. (I try to reply to comments in a timely manner.) There were, in fact, two identical comments with your name, one of which was deleted – I assumed by you. I did not, however, receive a separate comment for the kale pomegranate salad post. Please check the comments on kale chip post. If you would like to send another comment, I will, of course, acknowledge it. Thank you!
PS: I am Mrs. Kalajian, not Mr. 🙂
Dear Mrs. Kalajian,
I left you my comment to let you know how much I appreciated and admired your wonderful website where all our delicious National dishes are displayed. I was not commenting on the Kale Chips entry, though I live Kale Chips, but as a guestbook entry, where visitors sign it before leaving a comment.
I congratulate you on your fantastic and wonderful Website and thank you for the time and effort you have poured into it to make it such a successful website.
Again, my sincerest admiration and thanks for making this website a wonderful and highly successful one, offering us all the dishes we love most. I am introducing all my non Armenian friends to our fantastic Armenian Cuisine and needless to say, they love every dish you have on this site.
Thank you and have a very nice day,
sincerely yours,
Arlette A. Kalpakian
Hello Arlette,
I truly appreciate your sincere comment. My husband and I are committed to the preservation of our ancestral cuisine, and thank you for sharing our website with others who might not otherwise be aware of it.
Many thanks!
Robyn
Dear Mr. and Mrs. Kalajian,
It is my pleasure to introduce my non Armenian friends to our delicious Armenian National cuisine and believe me, they all want to learn more about it, compared to the trash they eat all day long from street vendors. We, Armenians are proud of our heritage and our National Cuisine and I thank you both, again and again for creating this fantastic website.
Maybe you could add a Guestbook to give visitors the chance to express their appreciation and thanks.
Have a very nice day,
Arlette A. Kalpakian
Proud Armenian
We truly appreciate your enthusiasm, Arlette, and will take your suggestion to add a guestbook under consideration at a later date. Until then, Happy St. Sarkis Day!
Same wishes to you both and keep up the good work, you are doing a fantastic job, bringing out our National Armenian Cuisine for the world to see and appreciate as much as we do.
By the way, Sarkis was my grandfather's name Levon Sarkis Dertadian [ my mother's side of the family]
Have a nice day, Mr. & Mrs. Kalajian
Arlette A.Kalpakian
Proud Armenian