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Pomegranate, Feta, & Toasted Almond Kale Salad

Yields6 ServingsPrep Time20 minsTotal Time20 mins

Bursting with nutty, savory, sweet, and tangy flavors, kale has never tasted better!

Salad ingredients:
 1 head of kale OR 1 bag of pre-washed & chopped kale
 1 pomegranate (or 1/3 cup dried cranberries)
 ½ cup feta cheese, crumbled
 ½ cup slivered almonds
 1 tbsp olive oil (Meyer Lemon infused olive oil tastes great!)
  tsp fine-ground Himalayan pink salt
Dressing ingredients:
 2 tbsp mustard (spicy brown mustard or Dijon works great)
 1 tbsp raw honey or pure maple syrup
 pinch of freshly ground pepper
1

If using a head of kale, wash and dry thoroughly. (It will not work with wet kale.) Salad spinners work great for this purpose!

2

Remove stem from each leaf of kale. Chop or tear into bite-sized pieces.

3

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!)

4

Sprinkle with feta cheese.

5

Remove seeds from pomegranate. Top with 1/3-1/2 cup of seeds (or dried cranberries).

6

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.

7

Combine dressing ingredients in a bowl or Mason jar and whisk until combined. Drizzle on top of salad.

8

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!

Nutrition Facts

Servings 6