I had a very limited fruit experience growing up as a kid in upstate New York. We always ate apples, oranges and bananas. Strawberries and blueberries were typically ‘too expensive’ and if we got plums, nectarines or peaches they were always tasteless and rock hard. Mangos or pineapple were also too expensive and “too much work.” As for pomegranates? Forget about it. I think my first experience with pomegranate was in a martini (ha!) and later on a fruit tart we sold at the bakery where I worked.
When they were on sale at our local grocery 2 for $5, I couldn’t resist. I was going to make something with pomegranate, dang it! It was a flavor I thoroughly enjoyed and who says a salad has to be boring?! It was time for this love affair to begin!
Luckily for me, my honey even mentioned a video about how to de-seed a pomegranate from a regular visitor to our valley and kick ass video blogger named ‘The Fresh Princess.’ Meet Corinne! She’s a doll…
You should also know that I have a love/hate relationship with salad. I LOVE TO EAT SALAD. I HATE TO MAKE SALAD. However, this kale salad is quick AND super delicious. Not only is it incredibly healthy but because kale is such a hearty green, it doesn’t pertain to salad pet peeve #2. You can toss it in dressing and let it sit for a few days without it getting mushy or gross in the fridge. YAY!!! The pomegranates, pumpkin seeds and sliced almonds add a great crunchy texture and a ton of flavor!
Notice the bottles of alcohol in the background? I was totally ready for something healthy after the holidays, feeling totally maxed out on sugar and alcohol. This was supposed to be a ‘Detox from New Year’s’ blog… And here it is January 19th. How does time move so quickly!? Smart asses, don’t answer that…
Anyway, if you’re in a winter stew slump, this light and refreshing salad will do just the trick! I was going to make it again but alas, there are no more pomegranates to be found at our grocery until next Christmas. Oh, mountain life… You big city dwellers, hug your year round pomegranates tight tonight. 😉
What healthy meals are you cooking up? Please share any ideas in the comments below. I always love new recipes! xoxo
- 1 bunch of kale
- 1 pomegranate, seeded
- 1/4 c. pumpkin seeds
- 1/4 c. sliced almonds, toasted
- 3 T. extra virgin olive oil
- 2 T. apple cider vinegar
- 1 T. dijon mustard
- 1 T + 1 tsp. honey
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1. De-vein your kale. Massage the leaves for a couple of minutes.
- 2. Throw the kale into a bowl with pomegranate, seeds and nuts.
- 3. Whisk all of your dressing ingredients together and pour over salad. Enjoy!
- Massaging kale leaves helps to reduce its toughness and bitterness!