Nutty and Seedy Kale Salad with Pomegranate Vinaigrette

Name: Nutty and Seedy Kale Salad with Pomegranate Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 tbsp tahini; ¼ cup pomegranate juice, freshly squeezed or from a bottle (pure juice, no added sugar); 2 tbsp balsamic vinegar; 1 tbsp maple syrup or date paste (link in Chef’s Notes); ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp dried oregano; salt (optional) to taste; ground black pepper (optional) to taste; 4 cups organic kale, tough stems removed, chopped (packed cups); ½ cup beets (cooked and sliced); 2 tbsp pomegranate seeds; 1 tbsp raw sunflower seeds or toasted; 1 tbsp raw pumpkin seeds or toasted; 1 tbsp raw sesame seeds or toasted; 2 tbsp raw walnuts or toasted, chopped; 2 tbsp raw shelled pistachios or toasted, chopped

Nichole Dandrea-Russert, MS, RDN

1 year ago

Nutty and Seedy Kale Salad with Pom Vinaigrette

Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

Pomegranate Vinaigrette

2 tbsp tahini

¼ cup pomegranate juice, freshly squeezed or from a bottle (pure juice, no added sugar)

2 tbsp balsamic vinegar

1 tbsp maple syrup or date paste (link in Chef’s Notes)

½ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

salt (optional) to taste

ground black pepper (optional) to taste

4 cups organic kale, tough stems removed, chopped (packed cups)

½ cup beets (cooked and sliced)

2 tbsp pomegranate seeds

1 tbsp raw sunflower seeds or toasted

1 tbsp raw pumpkin seeds or toasted

1 tbsp raw sesame seeds or toasted

2 tbsp raw walnuts or toasted, chopped

2 tbsp raw shelled pistachios or toasted, chopped

Directions

Make the pomegranate vinaigrette: Add the vinaigrette ingredients to a 16-ounce mason jar or to a medium bowl. Add the lid to the mason jar and shake or whisk in the bowl until all of the tahini is dissolved.

Assemble your salad: Add the kale to a large bowl. Add 1 tablespoon of the dressing to clean hands and massage the dressing into the kale for 30–60 seconds until the kale softens.

Add the remaining salad ingredients (beets, pomegranate seeds, sunflower seeds, pumpkin seeds, sesame seeds, walnuts, and pistachios). Mix well.

Divide the salad between two medium bowls.

Pour the desired amount of dressing on top of each salad. Store any remaining dressing in the refrigerator for 5–7 days.

Chef's Notes

Toasting the nuts, sunflower and pumpkin seeds
In a medium stovetop pan, toast the nuts on medium heat for 3–5 minutes or until fragrant.

Toasting the sesame seeds
In a small stovetop pan, toast the seeds on low-medium heat for 2–3 minutes or until fragrant.

Sugar-free
Use date paste in place of maple syrup.

Add more nutrition and deliciousness
Add shredded carrots to the salad.

Add baked squash.

Top with flax or hemp seeds.