Kale and Pomegranate Bowl (Printable Version)

Hearty kale meets sweet pomegranate and crisp apple in this colorful 15-minute bowl.

# Needed Ingredients:

→ 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

# Steps:

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 to 2 minutes until tender and slightly darkened.
02 - In a small bowl, whisk together remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
03 - Add sliced apple, pomegranate seeds, and walnuts to the kale and toss to combine.
04 - Pour dressing over salad and toss gently to coat all components evenly.
05 - Serve immediately or let sit for 10 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • The kale becomes silky and sweet when massaged, not tough and intimidating like you might fear.
  • Pomegranate seeds pop like tiny flavor bombs, making every bite feel a little bit celebratory.
  • It takes fifteen minutes from bowl to plate, perfect for those mornings when you want something substantial but have no patience.
  • The walnut-apple-pomegranate combination creates this unexpected sweet-tart-nutty rhythm that keeps your taste buds genuinely interested.
02 -
  • Kale that hasn't been massaged will feel bitter and tough no matter how good your dressing is—this step isn't optional or fancy, it's foundational.
  • Slice your apple just before serving or toss it with a tiny bit of lemon juice; otherwise it oxidizes into an unappetizing brown within minutes.
03 -
  • If your pomegranate feels hard and heavy when you buy it, it's not ripe yet—wait three days on the counter and it'll sweeten and fill with juice.
  • Toast your walnuts dry in a skillet for two minutes right before assembly; it costs nothing but elevates them from snack-bar-worthy to restaurant-quality in terms of flavor.
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