Kale & Pomegranate Salad Recipe

Decided to get a little crazy and buy a pomegranate for the first time yesterday at the store. I saw this recipe on Instagram a while ago and thought it looked amazing, so I wanted to create my own version!

I’ve also been on a kale-kick lately (like most people right now) but I hadn’t perfected how to use it in a salad. What I figured out was that if you cut the kale into thin strips and massage it with 1/2 tablespoon of apple cider vinegar, it softens it up so that its easy to eat and tastes delicious!

Salad Ingredients: 

  • 2 large leaves of kaleKale Salad
  • 6 chopped almonds
  • 1 tablespoon feta
  • 1/4 cup pomegranate seeds
  • 1/4 cup basmati & wild rice mix
  • 1 tablespoon raisins

Dressing Ingredients:

  • 1 tablespoon balsamic vinaigrette
  • 1 tablespoon water
  • 1/2 tablespoon apple cider vinegar
  • 1/2 lemon squeezed
  • 1 tablespoon honey (I would probably use 2 tablespoons next text to make the dressing a little thicker)
  • Salt & pepper to taste

Instructions: Chop the kale up into thin pieces and massage with 1/2 tablespoon apple cider vinegar. Let sit for about 10 minutes before using. Chop up almonds (if you’re using whole almonds) into smaller pieces and set aside. For the dressing, mix all ingredients together and microwave for 15 seconds. Mix and set in the fridge for about 10 minutes. For the rice, I had leftovers that I just went ahead and heated up.

After the dressing has cooled and kale is set, place kale on a large plate. Arrange toppings on the salad however you want, I thought it looked fun with them in different groups, and then drizzle the dressing on top. Your masterpiece is now prepared and ready to be enjoyed!

Feel free to share your unique variation of this delicious salad!

Paige

Lover of all things travel, food, fitness and cocktails. Currently the Community Director at Ampsy, supporter of the #yesphx community and always on the lookout for the next adventure.