Kale Salad with Roasted Fuji Apples and Pomegranate
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.
- 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
- 1/2 bunch purple kale, stemmed and leaves torn into bite-size
- 4 oz. (125 g) mixed baby greens, such as chard, arugula and
- 1/4 cup (1 oz./30 g) pomegranate seeds
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