Kale Apple Pomegranate Salad

{gluten free + vegan + paleo + whole30 option}

This kale apple pomegranate salad is a bright and festive winter salad that’s perfect for the holidays and every day dinners!

Made with nutrient dense ingredients like kale, apples, pecans, green onions, pomegranate, and a creamy tahini based dressing.

– kale, tough ends removed and cut into bite sized pieces – pecans – apples, diced – pomegranate seeds – green onions, thinly sliced – salt and pepper to taste

INGREDIENTS:

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.

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.

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.

Dice the apple, harvest the pomegranate seeds, thinly slice the green onion, and roughly chop the pecans.

Give this recipe a try! Tap the link for the full recipe details.

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More recipes at: nyssaskitchen.com