Kale Salad with Pomegranates and Roasted Apples

National Kale Day is October 7th

With cooler weather on the way, here's a great way to have salad that will warm you up. 


  • 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.