Healthy Recipe: Crunchy Apple & Kale Salad

Crunchy Apple & Kale Salad with Pomegranate Vinaigrette

Recipe by Ivy Manning | Photo by Erin Kunkel

Take a break from the rich holiday dishes with this fresh, crunchy salad. Watermelon radishes are beautiful, adding a pop of pink color, but if you can’t find them, regular radishes are still festive. Bonus: This salad can be made a few hours in advance, so it’s ideal for toting to a potluck.

INGREDIENTS

For the pomegranate vinaigrette:
¼ cup (2 fl oz/60 ml) pomegranate juice, unsweetened
1 tablespoon balsamic vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil

1 bunch lacinato kale (about 8 large leaves)
1 Granny Smith apple, unpeeled, cored, and cut into matchsticks
Salt and freshly ground pepper
½ small watermelon radish, peeled and cut into matchsticks
½ cup (2 oz/60 g) almonds, roasted, unsalted

INSTRUCTIONS

To make the pomegranate vinaigrette, in a small saucepan over high heat, bring the pomegranate juice to a boil. Cook, swirling occasionally, until reduced to 2 tablespoons, about 5 minutes. Remove from the heat. Add the vinegar, honey, and mustard and whisk to combine. Whisk in the oil in a slow, steady stream. Set the dressing aside.

Remove and discard the thick center rib from the kale leaves. Stack several of the leaves, roll them up tightly (as you would a sleeping bag), and cut crosswise to make thin ribbons. Repeat with remaining kale. Place the kale ribbons and apple matchsticks in a large salad bowl. Add the warm pomegranate vinaigrette, ¼ teaspoon salt, and a few grinds of pepper and gently massage the dressing into the kale. Let the salad stand at room temperature for 10 minutes or up to 4 hours.

Sprinkle the salad with the radish matchsticks and almonds immediately before serving.

Makes 4 servings

Nutrition Facts (per serving)

Calories 248
Protein 7 g
Total fat 18 g
Saturated fat 2 g
Carbs 19 g
Fiber 4 g
Total sugars 10 g
Added sugars 3 g
Sodium 396 mg