Kale and Pomegranate Bowl (Printable format)

Tender kale meets juicy pomegranate, crisp apple, and crunchy walnuts in a vibrant 15-minute bowl.

# What You’ll Need:

→ 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 the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until the leaves become tender and slightly darker.
02 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing.
03 - Add the sliced apple, pomegranate seeds, and walnuts to the kale.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Serve immediately, or let sit for 10 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It actually tastes like something, not just like you're eating your vegetables out of obligation.
  • The whole thing comes together faster than deciding what to watch, and somehow feels fancy anyway.
  • Pomegranate seeds burst in your mouth and make everything feel a little bit special, even on a regular Wednesday.
02 -
  • Don't skip the kale massage—it's not just for show, it actually transforms the texture and flavor from harsh to silky, and that's the whole game.
  • Slice your apple and add your dressing at the very end or the acid will turn it brown and it'll taste metallic instead of bright.
03 -
  • Warm apple cider vinegar slightly before whisking it into your dressing—it emulsifies better and carries the flavor more deeply into every leaf.
  • If pomegranates aren't in season or your budget doesn't allow it, substitute with fresh cranberries or even diced beets for color and tartness without sacrificing the whole idea.
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