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Apple, Pomegranate, and Kale Salad

December 20, 2016 By Kristen Feola

Apple, Pomegranate, and Kale Salad

Apple, Pomegranate, and Kale Salad

This beautiful salad recipe is perfect for a party, holiday gathering, or dinner at home. It's a wonderful complement to a Daniel Fast soup or main dish.
4.38 from 16 votes
Print Recipe
Course Salad
Servings 8
Calories 164 kcal

Ingredients
  

  • 8 cups torn kale leaves, ribs removed, lightly packed
  • 2 cups chopped apples
  • 1 ½ cups mandarin orange segments (about 4 mandarins)
  • ½ cup chopped toasted chopped walnuts
  • ½ cup pomegranate arils

Dressing

  • ¼ cup unsweetened applesauce
  • 2 tablespoons extra-virgin coconut or olive oil
  • 2 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Instructions
 

  • Place kale leaves in a large bowl, and set aside. Whisk applesauce, olive oil, lemon juice, and salt in a smaller bowl (you can also mix in a blender).
  • Pour dressing over kale, and use your hands to massage onto leaves. Add apples, oranges, walnuts and arils. Stir well to coat.

Notes

  • To toast walnuts, heat skillet over medium heat. Add walnuts to the hot, dry skillet. Cook about 5 minutes, stirring frequently so walnuts don’t burn. When walnuts are slightly browned, transfer to a small bowl to cool.
  • Substitute apples with pears.
  • Use pecans instead of walnuts.
  • If you have a nut allergy, you can use sunflower or pumpkin seeds instead of walnuts.

Nutrition

Calories: 164kcalCarbohydrates: 20gFat: 8gFiber: 6gSugar: 9g
Previous Post: « Butternut Squash Fries
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Kristen’s Favorite Recipes

  • Daniel Fast Banana Bread
  • Nutty Fruit Cereal
  • Baked Delicata Squash Rings
  • Sweet Potato Hash Browns
  • Date Honey
  • Mediterranean Black Bean Salad
  • Summer Breeze Salad
  • Black Bean Minestrone
  • Spicy Three-Bean Chili
  • Spinach-Artichoke-Tomato Soup
  • Chipotle Black Bean Burger
  • Pumpkin Spice Bars
  • Oatmeal Raisin Cookies

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  • HOME
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    • Testimonies
    • Cooking Instruction Videos
  • Contact

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