Ingredients
Directions
Place kale in a large bowl. Add a dime-sized amount of olive oil or other vegetable oil to clean washed hands. Massage kale with hands for 30–60 seconds until kale is tender.
Add the walnuts, apple slices, pomegranate and hemp seeds and toss.
To a small bowl or mason jar, add all of the dressing ingredients. Mix or shake well until all of the tahini is dissolved.
Pour over top of kale pomegranate salad and toss.
Serve in two medium bowls.
Chef's Notes
Substitutions
Instead of kale, use organic spinach, arugula, or mixed greens. Skip the first step, though, since the other greens don’t need to be massaged.
Instead of pomegranate, try another fruit like organic berries or citrus.
In place of walnuts, use almonds, pistachios, or pecans or seeds such as pumpkin or sunflower.
Layer it up
Add a plant-based protein such as grilled organic tofu, chickpeas, or lentils.
Add some flavorful herbs such as dill or cilantro.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Place kale in a large bowl. Add a dime-sized amount of olive oil or other vegetable oil to clean washed hands. Massage kale with hands for 30–60 seconds until kale is tender.
Add the walnuts, apple slices, pomegranate and hemp seeds and toss.
To a small bowl or mason jar, add all of the dressing ingredients. Mix or shake well until all of the tahini is dissolved.
Pour over top of kale pomegranate salad and toss.
Serve in two medium bowls.
