Crunchy Kale Salad with Apple, Pomegranate Seeds, and Toasted Pepitas Recipe

Introduction

This crunchy kale salad is a refreshing, nutrient-packed dish perfect for any meal. Featuring tender massaged kale, sweet apples, vibrant pomegranate seeds, and toasted spiced pepitas, it offers a delightful mix of textures and flavors.

Ingredients

• 1 head kale, destemmed
• 1/2–1 medium apple, thinly sliced
• 1/4 cup pomegranate seeds
• 4–5 tbsp shallot vinaigrette (see recipe in post)
• 1/4 cup pepitas (pumpkin seeds) or your favorite nuts
• 1/2 tsp smoked paprika or regular paprika
• 1/4 tsp sea salt
• 1 tbsp light brown sugar

Instructions

1. Step 1: Heat a pan over medium-low heat and add the pepitas. Toast them for about 2 minutes.
2. Step 2: Add smoked paprika, sea salt, and light brown sugar to the pepitas. Stir frequently with a wooden spoon and toast for another 3–4 minutes, ensuring they don’t burn. Transfer to a plate or parchment paper to cool.
3. Step 3: Remove the kale stems, rinse the leaves, and dry thoroughly with a salad spinner or paper towels. Slice the kale into 1/4 inch pieces and place in a mixing bowl.
4. Step 4: Pour the shallot vinaigrette over the kale and massage gently with your hands to soften the leaves. Let the dressing sit on the kale for 10–15 minutes to enhance flavor and tenderness.
5. Step 5: Slice the apple thinly after removing the core. Arrange the apple slices on top of the dressed kale in clusters.
6. Step 6: Scatter pomegranate seeds evenly over the salad for a burst of color and sweetness.
7. Step 7: Sprinkle the cooled, toasted pepitas over the salad just before serving to maintain their crunch. Enjoy!

Tips & Variations

• Use your favorite nuts such as walnuts or almonds instead of pepitas for a different texture and flavor.
• To make the salad vegan, ensure the shallot vinaigrette contains no honey or animal products.
• Adding a handful of crumbled feta or goat cheese can add a creamy contrast if you enjoy dairy.
• For extra zing, add a squeeze of fresh lemon juice before serving.

Storage

Store leftover salad components separately when possible. Keep dressed kale in an airtight container in the refrigerator for up to 2 days. Toasted pepitas should be stored in a separate container to maintain crunch. Assemble the salad just before serving for best texture. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use kale stems instead of removing them?

Kale stems are tough and fibrous, so it’s best to remove them to ensure a tender salad. They can be saved and cooked in soups or stocks.

How do I make the shallot vinaigrette mentioned in the recipe?

The shallot vinaigrette typically includes finely chopped shallots, vinegar, olive oil, salt, and pepper. You can find simple recipes online or prepare your own by whisking these ingredients together until emulsified.

Crunchy Kale Salad with Apple, Pomegranate Seeds, and Toasted Pepitas Recipe

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★★★★★

4.8 from 89 reviews

• Author: Jake
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and crunchy kale salad featuring tender massaged kale, sweet apple slices, jewel-like pomegranate seeds, and toasted pepitas seasoned with smoked paprika. Tossed in a flavorful shallot vinaigrette, this salad is a perfect balance of textures and flavors, ideal for a healthy and refreshing meal or side dish.

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Ingredients

Scale 1x2x3x

Salad

• 1 head kale, destemmed
• 1/2–1 medium apple, thinly sliced
• 1/4 cup pomegranate seeds
• 4–5 tbsp shallot vinaigrette (see recipe in post)

Toasted Pepitas

• 1/4 cup pepitas (pumpkin seeds) or your favorite nuts
• 1/2 tsp smoked paprika or regular paprika
• 1/4 tsp sea salt
• 1 tbsp light brown sugar

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Instructions

1. Toast Pepitas: Heat a pan over medium-low heat and add the pepitas. Toast them for about 2 minutes, stirring occasionally.
2. Season Pepitas: Add the smoked paprika, sea salt, and light brown sugar to the pepitas. Stir continuously using a wooden spoon and toast for an additional 3-4 minutes, making sure to move them frequently to avoid burning. Once done, transfer to a plate or parchment paper and let cool.
3. Prepare Kale: Remove the stems from the kale leaves, rinse thoroughly, and dry using a salad spinner or pat dry with a towel. Slice the kale into approximately 1/4 inch pieces.
4. Massage Kale with Vinaigrette: Place the sliced kale in a mixing bowl and add 4-5 tablespoons of shallot vinaigrette. Using your hands, massage the dressing into the kale to help soften the leaves. Let it marinate for at least 10-15 minutes to develop flavor and tenderness. Then, transfer the kale to a serving plate or bowl.
5. Slice Apple: Core the apple and slice thinly. Use half the apple or the whole, based on preference. Arrange the slices in clusters on top of the kale.
6. Add Pomegranate: Carefully remove 1/4 cup pomegranate seeds from the fruit and sprinkle evenly over the salad.
7. Finish with Pepitas and Serve: Sprinkle the cooled, toasted pepitas atop the salad just before serving to maintain their crunch. Enjoy immediately.

Notes

• Massaging the kale is crucial for a tender texture and better absorption of dressing.
• Toasting pepitas enhances their nutty flavor and adds crunch to the salad.
• You can substitute pepitas with other nuts like walnuts or almonds as desired.
• Adjust the amount of apple according to your sweetness preference.
• The salad is best served fresh but can be prepped a few hours ahead with pepitas added at serving time.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: kale salad, crunchy salad, toasted pepitas, pomegranate salad, healthy salad, vegetarian salad