Description
This kale apple pomegranate salad is a bright and festive winter salad that’s perfect for the holidays and every day dinners! Made with wholesome ingredients like kale, apples, pecans, green onions, pomegranate, and a creamy tahini based dressing. It would make a delicious and colorful addition to your Thanksgiving or Christmas dinner. Gluten free, vegan, paleo, Whole30 option.
Ingredients
For the salad
- 1 large bunch of kale or 2 small bunches, tough ends removed and cut into bite sized pieces – about 8 cups worth
- 3/4 cup pecans (or Maple Syrup Candied Pecans!)
- 2 medium apples, diced
- 3/4 cup pomegranate seeds
- 8 green onions, thinly sliced
- Salt and pepper to taste
For the dressing
- 1 clove of garlic, grated or finely chopped
- 1/2 teaspoon kosher salt, plus more to taste
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1/2 cup tahini
- 1 1/2 tablespoons maple syrup or honey (omit for Whole30)
- 2 tablespoons olive oil
- Black pepper, to taste
- 1/4 water, more or less, as needed
Instructions
- Toast the pecans. Preheat the oven to 375 degrees. Spread pecans in an even layer on a large, rimmed baking sheet. Toast until fragrant and a slightly darker shade of brown – about 7-8 minutes. Set aside to cool.
- Make the dressing. Add the garlic, lemon juice, vinegar, and salt to a medium sized bowl and stir to combine. Allow it to sit for about a minute or so to take away some of the bite of the garlic. Add the maple syrup, tahini, olive oil, black pepper, and water, and whisk until smooth and pale in color. Add more water a little a time until desired consistency is reached. Tahini can vary quite a bit in thickness, so you may need to add less or more than the recipes calls for based on the kind you’re using. It should be easily drizzled when ready.
- Dress the kale. Add chopped kale to a large bowl. Drizzle with 1/3 – 1/2 cup of the dressing. Toss and gently massage kale with your hands to soften the leaves. Move to the refrigerator or set aside while you prep the rest of the salad.
- Dice the apple, harvest the pomegranate seeds, thinly slice the green onion, and roughly chop the pecans.
- Add most of the apples, pomegranate, chopped pecans, and green onions to the dressed kale, reserving some for the top of the salad. Toss to combine, adding more dressing as needed. Taste salad and season to taste with salt and pepper if desired. Store any leftover dressing in the refrigerator.
- Top with reserved apples, pomegranate, pecans, and green onions, and serve immediately.
Notes
To make this salad in advance, see the notes listed in the blog post above.
Optional add in ideas: Avocado, soft cheese like goat cheese, feta, or blue cheese would all be delicious.
Candied Pecans instead of toasted pecans would be a lovely festive swap!
This salad will keep in the refrigerator for 2-3 days after assembled. The apples may lose a bit of their crispness but it’s definitely still delicious.
- Prep Time: 30 minutes
- Category: Salad
- Method: No bake
- Cuisine: American