Kale and Pomegranate Salad (03.02.15)

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  • 2 tablespoons lemon juice
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon chili powder
  • 1/3 cup olive oil, divided
  • 2 bunches curly kale, trimmed, chopped
  • 1/4 cup pecans, chopped, toasted
  • 1/2 cup pomegranate seeds
  • 1 apple, diced
  • Kosher Salt and Pepper, to taste

In a small bowl, whisk together the first 5 ingredients with ½ cup of the oil, salt and pepper.

Sprinkle the kale with a pinch of kosher salt and remaining oil. Massage the kale with your hands for 2 to 3 minutes until all pieces are tender. Add pecans, pomegranate seeds and apple. Pour dressing over kale mixture. Toss well.

Sponsor: Dan’s Market