Recipes Salads Vegetable Salads Kale Salad with Roasted Fuji Apples and Pomegranate

Kale Salad with Roasted Fuji Apples and Pomegranate

Kale Salad with Roasted Fuji Apples and Pomegranate is rated 5.0 out of 5 by 2.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8

Kale salad gets a colorful makeover for winter with the addition of roasted apples and pomegranate seeds. This version includes two varieties of kale—dark green Tuscan and curly-leafed purple kale. A full-flavored vinaigrette made with Dijon mustard pairs well with the assertive taste of the kale.

Ingredients:

  • 3 Fuji apples, cored and each cut into 8 wedges
  • 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
  • Kosher salt, to taste
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. finely chopped shallots
  • 1 Tbs. firmly packed light brown sugar
  • 2 tsp. Dijon mustard
  • Freshly ground pepper, to taste
  • 1/2 bunch Tuscan kale, stemmed and leaves torn into bite-size
      pieces
  • 1/2 bunch purple kale, stemmed and leaves torn into bite-size
      pieces
  • 4 oz. (125 g) mixed baby greens, such as chard, arugula and
     spinach
  • 1/4 cup (1 oz./30 g) pomegranate seeds

Directions:

Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.

In a bowl, toss the apples with 1 Tbs. of the olive oil and season lightly with salt. Transfer to the prepared baking sheet. Roast until the apples are softened and browned, 15 to 20 minutes.

In a small bowl, whisk together the vinegar, shallots, brown sugar and mustard. Slowly whisk in the remaining 4 Tbs. olive oil and season with salt and pepper.

In a large bowl, toss the kale and baby greens with the apples and vinaigrette. Top with the pomegranate seeds and serve immediately. Serves 8.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Anytime salad! This salad is so, so good, it will be my new go to salad! Fresh, crisp and dressing just right! It feels like a cheat, a bit to easy!
Date published: 2013-12-26
Rated 5 out of 5 by from Absolutely delicious! I could never before get myself to eat kale until today. The fact that I am trying to add more vegetables to my regular everyday diet, the nutritional benefits found in kale, and a picture of this dish in the latest Williams-Sonoma's catalog did the trick. I went to their web site to look for the recipe, found it and decide it to make it. The Fuji Apples and the dressing recipe are the perfect combination to take away that sour taste I personally find in kale. I highly recommend this salad. It is absolutely delicious!
Date published: 2013-12-06
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