Kale and Pomegranate Bowl (Print)

Vibrant kale bowl with pomegranate, walnuts, and crisp apple in tangy honey-mustard dressing.

# Ingredients:

→ 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

# Instructions:

01 - Place chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 1 to 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.

# Pro Tips:

01 -
  • It comes together faster than waiting for toast, and somehow feels like you've done something impressive.
  • The crunch, the sweet, the bitter—it all works without trying too hard.
  • You can eat it right away or let it sit while you answer emails, and it only gets better.
02 -
  • Massaging the kale isn't optional—it transforms the texture from chewy to tender and makes it actually enjoyable to eat raw.
  • If you skip the mustard in the dressing, it will separate and slide off the leaves instead of clinging to them.
03 -
  • If the kale still feels tough after massaging, add a squeeze of lemon juice—it helps break down the fibers even more.
  • Double the dressing and keep the extra in a jar for the rest of the week; it's good on roasted vegetables and grain bowls too.
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