Kale Pomegranate Salad
Are you looking for a delicious anti-inflammatory salad to go with your soup or entree? We have adapted this recipe from Schnucks.com/SimplySchnucks. This salad is packed with nutrition and lots of flavor. Not only is the kale nutritious, but it's also perfect for make-ahead salads. Best of all, this salad tastes better after it sits! Make ahead up to 36 hours.
Ingredients
- ½ bunch kale stems removed, chopped
- ¼ cup red onion thinly sliced
- 1 carrot grated
- 2 Tbsp roasted sunflower seeds
- 1 lemon juiced and zested
- ¼ cup olive oil
- ½ tsp Dijon mustard
- 1 Tbsp honey
- Salt to taste
- 4 oz container pomegranate arils or ½ cup seeds from fresh pomegranate
Instructions
- In a large bowl combine kale, onion, carrot and sunflower seeds.
- In a small bowl whisk together lemon juice and zest, oil, mustard, honey and salt. Pour over salad and stir until combined.
- Cover and refrigerate if making ahead.
- To serve, stir in pomegranate arils and serve immediately.