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.

4.24 from 13 votes

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Course Salad

Servings

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.

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