Kale Pomegranate Walnut Apple Bowl (Printer-friendly)

Nutrient-packed bowl with tender massaged kale, sweet pomegranate, crisp apples, and toasted walnuts in a tangy honey-mustard dressing.

# Ingredient List:

→ Greens

01 - 4 cups kale leaves, stems removed and chopped

→ Fruits

02 - 1 medium apple, cored and thinly sliced
03 - 1/2 cup pomegranate seeds

→ Nuts

04 - 1/3 cup walnuts, roughly chopped

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon honey or maple syrup
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 1 to 2 minutes until the leaves become tender and slightly darker.
02 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
03 - Add the sliced apple, pomegranate seeds, and walnuts to the kale.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Serve immediately, or let sit for 10 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, which means you can make it even on nights when motivation is running low.
  • Every bite has a different texture and temperature contrast that keeps things interesting without any cooking required.
  • The kale actually tastes good here because the massage trick softens it into something you'll want to eat, not something you're forcing down.
02 -
  • Underestimate how much massage work kale actually needs—I learned this the hard way by skipping it once, and the result was a bowl of sadness that taught me the value of using my hands.
  • Slice your apple right before serving or toss it with a splash of lemon juice, because oxidation will turn those beautiful thin slices gray and sad-looking within minutes.
03 -
  • Keep your pomegranate fresh by storing it in the fridge in a sealed container filled with water—they'll stay plump and juicy for weeks this way.
  • Toast your walnuts lightly in a dry pan before chopping them if you want their flavor to feel even more pronounced and less like background noise.
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