Apple, Pomegranate, and Kale Salad

Apple, Pomegranate, and Kale Salad
Serves 8
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.
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  1. 8 cups torn kale leaves, ribs removed, lightly packed
  2. 2 cups chopped apples
  3. 1 ½ cups mandarin orange segments (about 4 mandarins)
  4. ½ cup chopped toasted chopped walnuts
  5. ½ cup pomegranate arils
  1. ¼ cup unsweetened applesauce
  2. 2 tablespoons extra-virgin coconut or olive oil
  3. 2 tablespoon fresh lemon juice
  4. ¼ teaspoon salt
  1. 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).
  2. Pour dressing over kale, and use your hands to massage onto leaves. Add apples, oranges, walnuts and arils. Stir well to coat.
  1. 1. 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.
  2. 2. Substitute apples with pears.
  3. 3. Use pecans instead of walnuts.
  4. 4. If you have a nut allergy, you can use sunflower or pumpkin seeds instead of walnuts.
  5. Calories per serving: 164
  6. Total Fat 8g
  7. Total Carbohydrate 20g
  8. Dietary Fiber 6g
  9. Sugars 9g
  10. Protein 6g
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