AuthorHeather BlakeCategoryGluten-free, Salad, Vegetarian, VeggiesDifficultyBeginnerBursting with nutty, savory, sweet, and tangy flavors, kale has never tasted better!
If using a head of kale, wash and dry thoroughly. (It will not work with wet kale.) Salad spinners work great for this purpose!
Remove stem from each leaf of kale. Chop or tear into bite-sized pieces.
Drizzle 1-2 tbsp olive oil. Sprinkle with salt. Using your hands, massage oil & salt into kale, for 5-6 minutes, until kale is tender and bright green. (This makes it taste less bitter and enables your body to absorb the fat-soluble nutrients more effectively, not to mention it tastes great!)
Sprinkle with feta cheese.
Remove seeds from pomegranate. Top with 1/3-1/2 cup of seeds (or dried cranberries).
To toast the almonds, add to single layer of baking sheet. Using a toaster oven or oven, toast at 250 degrees F for a few minutes, stirring 1-2 times, until beginning to turn golden brown. When you remove them from the oven, drizzle with olive oil and sprinkle with a generous pinch of salt. Sprinkle on top of salad.
Combine dressing ingredients in a bowl or Mason jar and whisk until combined. Drizzle on top of salad.
You can double or triple the recipe - it NEVER goes to waste in our house!!
For leftovers, do not add almonds (they will get soggy). Refrigerate for 3-4 days. Top with almonds before serving!
Ingredients
Directions
If using a head of kale, wash and dry thoroughly. (It will not work with wet kale.) Salad spinners work great for this purpose!
Remove stem from each leaf of kale. Chop or tear into bite-sized pieces.
Drizzle 1-2 tbsp olive oil. Sprinkle with salt. Using your hands, massage oil & salt into kale, for 5-6 minutes, until kale is tender and bright green. (This makes it taste less bitter and enables your body to absorb the fat-soluble nutrients more effectively, not to mention it tastes great!)
Sprinkle with feta cheese.
Remove seeds from pomegranate. Top with 1/3-1/2 cup of seeds (or dried cranberries).
To toast the almonds, add to single layer of baking sheet. Using a toaster oven or oven, toast at 250 degrees F for a few minutes, stirring 1-2 times, until beginning to turn golden brown. When you remove them from the oven, drizzle with olive oil and sprinkle with a generous pinch of salt. Sprinkle on top of salad.
Combine dressing ingredients in a bowl or Mason jar and whisk until combined. Drizzle on top of salad.
You can double or triple the recipe - it NEVER goes to waste in our house!!
For leftovers, do not add almonds (they will get soggy). Refrigerate for 3-4 days. Top with almonds before serving!
