“Kale Pomegranate Salad”

Since my featured ingredient is Kale I thought I’d share some of my favorite recipes. Starting with my super easy and delicious Kale Pomegranate Salad. This green leafy vegetable is found in abundance year around. Who knew we would be relying on kale like never before. This salad can come together in a matter of minutes and served as an entrée or side salad. Kale is tossed in a heavenly honey dressing then finished with pomegranate seeds and chopped nuts. What’s not to like? Nothing!

Kale Pomegranate Salad

Let’s start with the dressing because you will need it shortly. The dressing can be made in a small jar or dressing bottle because you will be able to shake instead of whisk. I’m just saying it is much easier. Tangy buttermilk is blended with wildflower honey because of its milder sweet flavor. Next, add in the rest of dressing ingredients and salt to taste. For such a simple dressing, it sure packs a punch. Allow dressing to stand while you get your greens ready.

Kale Pomegranate Salad

Now for the infamous leafy greens. Getting your kale in a softer state for salads is personal one. Some like to steam kale first then shock in a cold water bath. That said, steaming works fine for warm salads. I find I’m using too many utensils for just a salad. So I prefer to shred the kale, cutting away thick stalk, making it easier to massage to break down kale. Place kale in a large serving bowl and drizzle with some dressing, massaging as you go. When ready to serve, drizzle kale with more dressing. This is the start of a winner.

Kale Pomegranate Salad

Divide salad onto serving plates, topping with pomegranate seeds and chopped nuts. The blend of tender kale with a tangy poppy seed dressing (no you cannot taste the buttermilk) is fantastic. The addition of pomegranate seeds and chopped nuts takes this salad over the top. Bet you find this salad your new go-to when needing or wanting a salad with a bit of healthy thrown in. Until next time…

Kale Pomegranate Salad

6 cups shredded kale

½ cup pomegranate seeds, divided

¼ cup chopped toasted or candied pecans, divided

Honey Poppy Seed Dressing:

¼ cup buttermilk

3 T. wildflower honey

2 T. apple cider vinegar

2 t. poppy seeds

Pinch of salt

In a small bowl, whisk together buttermilk, honey, vinegar, poppy seeds, and salt until thoroughly combined. Set aside.

In a large serving bowl, toss kale with 2 T. dressing, massaging as you go. Allow salad to sit 10 minutes before tossing kale with more dressing.

Divide salad onto serving plates and top each serving with pomegranate seeds and chopped nuts.

Makes 4 servings.