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Lilly’s Table

 
 
Hazelnut Squash Dip
© Lillys-Table.com Photo of Chopped Kale & Pomegranate Salad
 

Tags: Vegan nuts Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Chopped Kale & Pomegranate Salad

from Hazelnut Squash Dip with Fennel Crackers and Kale Pomegranate Salad, the Week of December 7, 2014.
View the next recipe for this meal.

Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.

Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.

Ingredients

  • 1 tablespoon apple cider vinegar
  • 1 cup apple cider
  • 8 leaves kale, more or less
  • 3 tablespoons olive oil, extra virgin
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 persimmon, fuyu, apples or pears
  • ½ pomegranate, about 1/2 cup of the seeds
  • ¼ cup sliced almonds, or more to taste

Serving Size: 2 People

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Preparation Instructions

Bring the apple cider to a rapid boil for 8-10 minutes until reduced in half.

Meanwhile, wash & dry the kale. Slice the tough stems out of the leaves. Stack the leaves up and roll like a cigar. Thinly slice the kale to create shreds or ribbons. Toss with the apple cider vinegar.

Once the apple cider is reduced, slowly whisk in the olive oil. Add salt & pepper to taste. Pour the hot dressing onto the kale and toss to evenly coat.

Cut off the stem of the persimmon. Slice into thin bite size pieces. Fold in the pomegranates*, toasted almonds* and persimmon slices.

Toasting almonds:
Shake the nuts in a dry skillet over medium heat. Watch them carefully as they can burn fast. Shake the pan every 10-30 seconds.

To deseed a pomegranate:
Be sure to wear an apron or clothes you do not mind getting splashed with red staining juice.

Take a large pomegranate and cut down the middle in half. Work over a bowl of water and gently pull apart the flesh of the pomegranate, shake out the seeds and allow them to drop to the bottom of the bowl of water. The excess membranes will float to the top. Once all of the seeds have been removed, scoop off the floaters. Drain off the water and enjoy your yummy pomegranate seeds.