Ingredients
Scale
- 1 large bunch of Lacinato (Dinosaur) kale, stems removed and finely shredded
- 1 cup fresh pomegranate arils
- 1/2 cup toasted walnut halves or pecans
- 1/4 cup crumbled feta cheese (optional, or use vegan feta)
- 1/4 small red onion, very thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper to taste
Instructions
- Place your finely shredded kale into a large mixing bowl. Drizzle a tiny bit of olive oil and a pinch of salt over the leaves. Using clean hands, firmly massage the kale for 2 to 3 minutes. You will notice the leaves turning a darker green and softening in texture. This step is crucial because it breaks down the tough cellulose fibers, making the kale much easier to digest and less bitter.
- In a small glass jar or bowl, combine the extra virgin olive oil, fresh lemon juice, maple syrup, and Dijon mustard. Whisk vigorously until the dressing is emulsified and creamy. Taste the dressing and add salt and pepper according to your preference. If you like a tangier salad, add an extra splash of lemon juice.
- Add the thinly sliced red onions, toasted walnuts, and half of the pomegranate arils to the bowl with the massaged kale. Pour the dressing over the salad and toss thoroughly with tongs to ensure every leaf is coated. Once combined, top the salad with the remaining pomegranate arils and the crumbled feta cheese. Serve immediately or let it sit for 10 minutes to allow the flavors to meld.
- Cook Time: 15 minutes