In October we celebrated National Kale Day, and word has it that the second most searched word on google since New Year's has been, you guessed it, kale.
it just happens that kale has all of what we need nutritionally. There's protein, complex carbs, vitamins and minerals packed into this bright green vegetable. I especially like lacinato and Russian kale and use them raw, in smoothies and cooked.
Kale and Pomegranate Salad
Here's an easy salad that is so appealing even your non-kale eating friends will want to give it a try.
Kale Salad with Roasted Apples and Pomegranate
• 3 organic Fuji apples, cored and each cut into 8 wedges
• 5 Tbs. extra-virgin olive oil
• Sea salt, to taste
• 2 Tbs. organic apple cider vinegar
• 1 Tbs. finely chopped shallots
• 2 tsp. Dijon mustard
• Freshly ground pepper, to taste
• 1/2 bunch Lacinato or Tuscan kale, stems removed and leaves torn into bite-size
• 1/2 bunch purple or Russian kale, stems removed and leaves torn into bite-size
• 4 oz. mixed baby greens, such as chard, arugula or spinach
• 1/4 cup pomegranate seeds
- Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.
In a bowl, toss the apples with 1 Tbs. of the olive oil and season lightly with salt. Transfer to the prepared baking sheet. Roast until the apples are softened and browned, 15 to 20 minutes.
In a small bowl, whisk together the vinegar, shallots and mustard. Slowly whisk in the remaining 4 Tbs. olive oil and season with salt and pepper.
- In a large bowl, toss the kale and baby greens with the apples and vinaigrette. Top with the pomegranate seeds and serve immediately. Serves 8.