Kale & Pomegranate Salad

Winter Kale Pomegranate Salad: crisp apples, toasted walnuts, massaged kale and ruby red pomegranate seeds topped in a sweet and tangy honey mustard dressing.

Salad:
1 bunch curly kale (about 4 cups)
1-2 tablespoons extra virgin olive oil
1 apple, cored and cut into sticks
½ cup pomegranate seeds/arils (90 grams)
½ cup walnuts (65 grams)

Dressing:
⅓ cup extra virgin olive oil (80 ml)
1 clove crushed garlic
1½ teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon apple cider vinegar
salt + pepper to taste

View the full recipe at A Saucy Kitchen →