Ingredients
- 1 large bunch curly kale chopped (about 6–8 cups)
- 1 large crisp apple like Honeycrisp or Gala, thinly sliced
- ¼ cup pomegranate arils
- ¼ cup pecan halves raw or toasted
- 1 –2 tsp olive oil
- A small squeeze of lemon juice or drizzle of apple cider vinegar
- Pinch of salt
Optional Add-Ins:
- Crumbled goat cheese or feta
- A drizzle of honey or maple syrup
- Candied pecans
- Extra sea salt to finish
Instructions
- Massage the kale. Place the chopped kale in a large bowl with olive oil and a pinch of salt. Rub it between your fingers for about 1–2 minutes until softened.
- Add the good stuff. Toss in sliced apples, pomegranate arils and pecans.
- Dress it. Add a squeeze of lemon juice or splash of vinegar. Toss everything together gently to combine.
- Taste and adjust. Add honey or cheese if you’d like or enjoy it just as it is!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This salad actually gets better after sitting for a bit, just give it a quick toss before serving.