Kale Salad with Roasted Apples and Pomegranate

Kale Salad with Roasted Apples and Pomegranate

Salad doesn’t have to be boring. In fact, this combination of sweet cooked apples, freshly made mustard-cider dressing and bright pomegranate seeds atop hearty, mixed kale is anything but! It’s the antidote to the winter blahs – when paired with a loaf of warm, crusty whole grain bread, this has all the makings of a perfect Saturday winter lunch if you ask me. 

 

Kale Salad with Roasted Apples and Pomegranate

Ingredients:
4 medium sized apples (Fiji or any in season), cored and cut into wedges
5 Tbs. olive oil
2 Tbs. apple cider vinegar
1 Tbs. brown sugar
2 tsp. Dijon mustard
½ bunch kale, stems removed and chopped (or baby kale)
½ bunch purple kale, stems removed and chopped  (or baby kale)
4 oz. mixed baby greens
¼ cup pomegranate seeds
Salt and pepper

Directions:
1. Preheat oven to 450.
2. In a bowl toss apples in 1 Tbs. olive oil and lay the apples out flat on an aluminum foil lined baking sheet. Bake for 15-20 minutes until soft and golden.
3. While apples cook, in a small bowl whisk together vinegar, brown sugar, and Dijon mustard. Once combined slowly add in remaining 4 Tbs. of olive oil whisking consistently.
4. In a large bowl toss the kale, baby greens, warm apples, and vinaigrette. Top with pomegranate seeds and serve.

Nutrition Facts
This recipe has 8 servings. Total Calories: 157, Total Fat: 7 grams, Protein: 3 grams, Cholesterol: 0 mg, Sodium: 72 mg, Carbohydrates: 22 grams, also includes Vitamin A, Vitamin C, Iron, and Calcium.

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