POMEGRANATE KALE SALAD
Kale chips are an easy sell in my house, but kale salad is a bit more challenging. I learned taking the time to massage the kale with olive oil is surely key to success — and really only takes a few minutes! The miso adds enough sodium, so just add some sweetness and nuts to balance the flavors along with an awesome nutritional zing!
Equipment
- large salad bowl
Ingredients
- 1 bunch kale washed, stems removed, chopped into bite-sized pieces
- 1 Tablespoon olive oil
- 1 Tablespoon white miso paste
- 1 Tablespoon pomegranate molasses if you prefer, balsamic vinegar works well here too
- 1 Tablespoon lemon juice freshly squeezed
- 1 Tablespoon vegetable broth
- Freshly ground pepper to taste
- Optional toppings: pomegranate seeds, dried cranberries, dried cherries, sliced almonds, chopped walnuts, chopped pecans, chickpeas
Instructions
- Place the prepared kale in a large salad bowl. Add the olive oil, toss around with your hands and massage the leaves for 2–3 minutes. The leaves will actually start to shrink a bit, as your break down the tough fibers.
- Whisk together the miso paste, pomegranate molasses, lemon juice, broth, and pepper, in a small bowl.Taste for any desired seasoning adjustments. Pour over the kale and toss well.
- Add toppings of choice (ie. pomegranate seeds, dried cranberries, and sliced almonds) and some more freshly ground pepper. Makes 6 side-dish servings.
Notes
Any leftovers make a delicious lunch with some protein on top!
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