Kale and Pomegranate Bowl

# What You'll 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

# How To Make It:

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 in color.

02 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.

03 - Add the sliced apple, pomegranate seeds, and walnuts to the kale in the large bowl.

04 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.

05 - Serve immediately, or let sit for 10 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -

The kale becomes silky and tender through just your hands and a little oil, no cooking required.
Every bite has a different texture and temperature that keeps you interested from start to finish.
It comes together in 15 minutes and actually tastes better the next day.

02 -

The massage step isn't optional—it's the difference between a raw, tough salad and one that feels like it was actually cooked with care.
Chop your pomegranate over a bowl or in the sink to avoid surprise stains on your clothes, a lesson I learned the hard way.

03 -

Massage your kale at least a full minute; the longer you work it, the more tender it becomes and the better it absorbs the dressing.
If you're making this ahead, keep the dressing separate until just before serving so the kale doesn't get soggy.