Kale and Pomegranate Bowl (Printable)

Tender kale with pomegranate, apple, and walnuts in honey-mustard dressing

# 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 to create the dressing.
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.

# Top Tips:

01 -
  • It is a nutrient-dense meal packed with antioxidants and fiber.
  • The combination of textures—tender kale, crunchy nuts, and crisp apples—is incredibly satisfying.
  • Simple to prepare in just 15 minutes with no cooking required.
02 -
  • Let the salad sit for 10 minutes after tossing to allow the flavors to fully meld.
  • Choose a firm, tart apple like Honeycrisp or Granny Smith for the best contrast.
  • Always check product labels for hidden allergens, especially when using pre-packaged nuts.
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