Kale and Pomegranate Salad

Ingredients

• 1 large bunch (about 8 oz) curly kale, stems removed
• 1 large pomegranate
• ¾ cup raw walnuts, roughly chopped
• ¼ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon whole grain Dijon mustard
• ½ teaspoon pure maple syrup
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. 1

   Toast the walnuts in a 10-inch dry skillet over medium heat, shaking the pan every 30 seconds, until fragrant and lightly golden, about 3-4 minutes. You should smell the nutty aroma and hear occasional light crackling. Transfer to a small bowl and set aside to cool.

2. 2

   Cut the pomegranate in half over a medium bowl. Working with one half at a time, hold it cut-side down and tap the back with a wooden spoon to release the arils — they'll fall right into the bowl. Pick out any white pith and discard. You should harvest about 1 cup of arils.

3. 3

   Tear the kale leaves off the thick central stems and discard the stems. Stack the leaves and coarsely chop them into bite-sized pieces — you should have about 8 cups of chopped kale.

4. 4

   In a small mason jar or bowl, whisk together 0.25 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon whole grain Dijon mustard, 0.5 teaspoon maple syrup, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. Taste and adjust — the dressing should be balanced between tart, slightly sweet, and savory. Set aside.

5. 5

   Place the chopped kale in a large mixing bowl. Pour half of the vinaigrette over the kale and massage it vigorously with your hands for 1-2 minutes — work it between your fingers and knuckles. You'll feel the leaves soften and darken as they wilt slightly. This breaks down the cellulose and makes the kale more tender and digestible.

6. 6

   Add the toasted walnuts and pomegranate arils to the massaged kale. Drizzle with the remaining vinaigrette and toss gently until everything is evenly coated. Taste a bite and adjust salt, lemon juice, or oil as needed. Divide among four plates or a serving platter and serve immediately.

Tools you’ll need

• 10-inch dry skillet
• small bowl
• medium bowl
• wooden spoon
• large mixing bowl
• small mason jar or mixing bowl
• whisk

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