Kale and Pomegranate Bowl (Printable)

Vibrant bowl with tender massaged kale, sweet pomegranate, crisp apple, and crunchy walnuts in a tangy honey-mustard dressing.

# Ingredient List:

→ Greens

01 - 4 cups kale leaves, stems removed and chopped

→ Fruits

02 - 1 medium apple, cored and thinly sliced
03 - 1/2 cup pomegranate seeds

→ Nuts

04 - 1/3 cup walnuts, roughly chopped

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon honey or maple syrup
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# Directions:

01 - Place chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the leaves with your hands for 1-2 minutes until they become tender and slightly darker in color.
02 - In a small bowl, whisk together remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
03 - Add sliced apple, pomegranate seeds, and chopped walnuts to the massaged kale.
04 - Pour dressing over the salad and toss gently to ensure all ingredients are evenly coated.
05 - Serve immediately, or allow to sit for 10 minutes to permit flavors to fully develop and meld together.

# Expert Suggestions:

01 -
  • Massaging kale actually works—the leaves soften and become sweet, not at all bitter like you might fear.
  • It's ready in 15 minutes flat, which means you can make this on a busy Wednesday without thinking twice.
  • The contrast between tender greens, juicy pomegranate, crisp apple, and crunchy walnuts keeps every bite interesting.
02 -
  • Don't skip the kale massage step; it genuinely transforms the texture and makes the whole bowl more pleasant to eat.
  • Slice your apple just before serving, as it browns quickly—if you're prepping ahead, toss it with a squeeze of lemon juice to keep it bright.
03 -
  • Make your dressing in the small bowl where you're storing it; that's one fewer thing to wash, and honestly, whisking the components together right where they'll sit helps them emulsify better.
  • Buy pomegranates when they're on sale and seed them all at once, storing the seeds in an airtight container in the fridge for up to a week—this makes assembling the bowl almost instant.
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