Pomegranate Kale Salad w/ Lemon Tahini Dressing
for the salad
for the dressing
  1. Rinse the kale, de-vein the stems, and set the leaves out on a towel to dry.
  2. While the kale is drying, toast the pine nuts. I like to do this on the stovetop in a small pan. Pine nuts burn fast, so keep an eye on it and stir frequently.
  3. Next, de-seed your pomegranate, and set aside ½ of them for the salad.
  4. Once your kale is dry, finely chop it and set it in a large mixing bowl. Combine the olive oil and lemon juice. Pour it over, and massage it into the kale. Doing this will soften the kale and make it not as tough. You will see the leaves darken a bit, and then you’ll know you’re done.
  5. Now make your salad dressing. Combine all the ingredients in a food processor or blender. Process until smooth. Add more water if you want a thinner consistency, and some more salt or sugar if needed.
  6. Place kale in a serving bowl, and drizzle dressing over. Top with pine nuts, pomegranate arils and parmesan cheese.

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