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.
I came across this recipe on HungryGirl.com, and have adapted it ever-so-slightly to
suit our taste.
feel free to use your favorite type.)
- 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
dry in a salad spinner; it works wonders!) Tear into bite-sized pieces. Discard
any thick ribs.
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!
whisk until well-combined.
Cover and refrigerate for 1 hour before serving. (This step helps to soften the
kale leaves for easier chewing.)
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.