Kale Pom Winter Bowl (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 bunches of dinosaur kale (roughly 8 ounces), cleaned with stems taken off
02 -
1 tiny green apple, sliced into thin strips
03 -
½ cup pomegranate arils (from about 1 small fruit)
04 -
1 garlic clove, finely chopped
→ Nuts & Toppings
05 -
½ cup lightly toasted almond slices (swap with walnuts/pine nuts/pepitas if you want)
→ Dressing Ingredients
06 -
¼ cup olive oil
07 -
2 tablespoons squeezed lemon juice
08 -
2 tablespoons balsamic vinegar (or try apple cider vinegar)
09 -
1 tablespoon Dijon mustard
10 -
1-2 teaspoons honey or maple syrup
11 -
Salt and fresh ground black pepper as needed
# Instructions:
01 -
Grab a small bowl and mix the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, chopped garlic, and a bit of salt and pepper. Stir it up well and put it aside while you work on the other stuff.
02 -
Pull the kale leaves off the tough stems and throw the stems away. Cut the leaves into smaller, bite-sized chunks.
03 -
Put your cut kale in a large bowl, add half the dressing and a bit of salt. Then use your hands to squeeze and rub the kale for about a minute. This trick makes it way softer and tastier!
04 -
Add your apple strips, pomegranate seeds, and toasted almonds to the bowl with your softened kale.
05 -
Pour the rest of the dressing over everything and mix it all together. Take a bite and add more salt or pepper if you think it needs it.
# Notes:
01 -
Dinosaur kale (also known as Tuscan or lacinato kale) is best for this, but you can use curly kale too
02 -
Turn it into a full dinner by adding some grilled chicken, salmon, or your favorite protein
03 -
Switch things up with seasonal fruits like grapefruit, pear, or dried cranberries
04 -
Sprinkle some crumbled goat cheese or feta on top for extra flavor