Hearty massaged kale tossed with juicy pomegranate seeds, toasted walnuts, and shaved parmesan in a tangy maple-dijon dressing — a perfect cold-weather salad.
4
servings
Ingredients
- 1 bunch curly or lacinato kale, stems removed and leaves torn
- 0.8 cups pomegranate seeds
- 0.5 cups walnuts, toasted and roughly chopped
- 0.3 cups shaved parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoons fresh lemon juice
- 1 tablespoons maple syrup
- 1 teaspoons dijon mustard
- 0.3 teaspoons salt
- 0.1 teaspoons black pepper
Steps
1
Massage the kale: Place 1 bunch curly or lacinato kale, stems removed and leaves torn in a large bowl. Drizzle with about half of 3 tablespoons olive oil, then massage the leaves firmly with your hands for 3 minutes 03:00
until they darken slightly and soften.2
Make the dressing: In a small bowl, whisk together the remaining 3 tablespoons olive oil, 1 tablespoons fresh lemon juice, 1 tablespoons maple syrup, 1 teaspoons dijon mustard, 0.3 teaspoons salt, and 0.1 teaspoons black pepper until emulsified.3
Dress the kale: Pour the dressing over the massaged kale and toss well to coat evenly.4
Add toppings: Top with 0.8 cups pomegranate seeds, 0.5 cups walnuts, toasted and roughly chopped, and 0.3 cups shaved parmesan cheese, then toss gently once more or leave layered on top for presentation.5
Rest and serve: Let the salad sit for 15 minutes 15:00
before serving to allow the flavors to meld.
Notes
Massaging the kale is the key step — it breaks down the tough fibers and turns bitter raw kale tender and pleasant to eat. This salad actually improves after sitting 15-20 minutes, making it a great make-ahead option for gatherings.