This is a perfect Kale Salad for a fall day or night.
I usually try to have lettuce in my fridge at all times. It’s great to grab on the go and eat with a protein like chicken.
This week I’ve had a bunch of baby kale and got a pomegranate at Kroger. I always buy my first pomegranate when they are available in the fall and make a salad with it! Yummy. Then I buy a bundle after than and use the seeds for lots of different things throughout the holidays. This baked brie with fig jam is a favorite. It’s seriously incredible. And it’s so easy.
This kale salad has some great sweet flavors in it! You’ve got the bitterness of the kale leaves that go perfect with sweet, honey crisp apples. Then pomegranate seeds are scattered throughout the bed of lettuce. I added lots of great flavors that combined well with the sweetness, like walnuts and goat cheese! Definitely add kosher salt and ground peppercorn, as this evens everything out.
And to top it all off? An excellent, bitter syrupy balsamic vinegar! This just completes the entire salad and gives it that wow factor.
If you want to add a meat, I think prosciutto would go quite well with this salad. Use the pomegranate juice to add to the salad as well. This can be used as part of the dressing. If it’s too sweet, then just disregard the juice. You can add more balsamic for extra bitterness if you need. Also, I love dipping some apple slices into the pomegranate juice! It’s so good!
Be sure to leave a note if you decide to make this salad! I wanna know what you think!
Apple Pomegranate Kale Salad
A wonderful fall salad that highlights apples and pomegranate seeds.
- 2 cups Baby kale leaves Rinsed, packed
- 1 small Honeycrisp apple Cut into chunks and thin wedges
- 3-4 tablespoons Walnut halves
- 1/2 Pomegranate Extract and use the seeds, save juice for dressing
- 1/2 Large avocado Cut into small wedges
- 2-3 ounces Fresh goat cheese
- Good balsamic vinegar For drizzling
- Kosher salt To taste
- Ground peppercorn To taste
In a bowl, mix kale, apples and walnuts.
Plate salad onto two plates. This amount will make two servings.
Divide and spread pomegranate seeds, avocado, and goat cheese all over each salad.
Drizzle about 1/2 tablespoon of pomegranate juice onto each salad.
Then drizzle balsamic vinegar all over each salad. A good balsamic goes a LONG way, so not too much.
Sprinkle on salt and pepper to taste.