Kale and Pomegranate Bowl (Printable Version)

Hearty kale meets juicy pomegranate seeds, crisp apple, and crunchy walnuts in this vibrant, satisfying bowl.

# What You Need:

→ 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

# Directions:

01 - Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 1–2 minutes until the leaves become tender and slightly darker.
02 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
03 - Add the sliced apple, pomegranate seeds, and walnuts to the kale.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Serve immediately, or let sit for 10 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • It comes together in 15 minutes with zero cooking, perfect for when you want something vibrant but have no time to fuss.
  • The massaged kale trick transforms tough leaves into something tender and surprisingly delicious, even if you've never been a kale person.
  • Sweet pomegranate and tart vinegar create a flavor balance that feels restaurant-quality simple.
02 -
  • Massage the kale before you add anything else—this step is non-negotiable because raw kale without it tastes like eating your yard, but massaged kale becomes actually pleasant.
  • Don't use pre-cut pomegranate seeds if you can help it—they're often mealy and have lost their juice, so spend five minutes cutting into a fresh one for the difference it makes.
03 -
  • Toast your walnuts lightly in a dry pan for two minutes before adding them—it wakes up their flavor and makes them taste like you actually know what you're doing.
  • Slice your apple right before assembling so it doesn't oxidize and turn brown, or if you're prepping ahead, toss it with a tiny squeeze of lemon juice to keep it bright.
Go Back