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.
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
