Kale and Pomegranate Bowl (Printable)

Hearty kale meets juicy pomegranate and crisp apple with crunchy walnuts in this fresh, satisfying bowl.

# What You Need:

→ 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

# Directions:

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 1-2 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 to make the dressing.
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 Hints:

01 -
  • It comes together in fifteen minutes, which means you can actually make it on a weeknight without losing your mind.
  • The textures work together like they were designed for each other—tender kale, snappy apple, creamy walnuts, and those pop-in-your-mouth pomegranate seeds.
  • It's the kind of salad that tastes even better if you let it sit for a few minutes, so you can make it ahead and still impress yourself at lunch.
02 -
  • Don't skip the kale massage step—I learned this the hard way by eating a bowl of tough, bitter greens and wondering why it tasted like punishment.
  • Slice your apple at the last possible moment before serving, because oxidation is real and brown apple slices ruin the whole vibe of this gorgeous bowl.
03 -
  • Make the dressing first and let it sit while you prep everything else—it gets better as the mustard fully incorporates.
  • If you're meal-prepping, keep the dressing separate and only add it right before eating, because kale is hardy but apple gets sad when it sits in wet dressing overnight.
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