Kale Pomegranate Salad with Apple, Fennel and Pepitas
This kale pomegranate salad is bright, colorful, hearty, and packed with vitamins and nutrients. It's a quick and easy recipe that's perfect for dinner or meal prep, and a total crowd pleaser for parties.
1/2poundbrussels sproutsor about a bag of shaved brussels sprouts from Trader Joe's
1/4headred cabbagethinly sliced
1small fennel bulbjulienned
1/4cuppaleo poppy seed dressingsee Notes for recipe
1crispy applesuch as honeycrisp, julienned
1/4cuppepitasroasted and salted
sea saltto taste
cracked black pepperto taste
Thinly slice the kale and red cabbage and toss into a salad bowl. With a very sharp knife, cut each brussels sprout in half, then thinly slice crosswise to shred, and add to the kale and cabbage. Trim the stalks from the fennel, peel off the tough outer layer with a vegetable peeler and then cut off the root end. Halve the bulb, core it, and then thinly slice and add to the remaining vegetables.
Toss the kale, cabbage, fennel and brussels with the poppy seed dressing. At this point, you can either move onto the next step, or let the veggies marinate in the dressing for several hours or overnight. The acid from the dressing will break down the tough vegetables a bit, although they'll still remain crunchy.
When you're ready to serve, cut and core the apple, then julienne using either a knife or hand held julienne peeler. Halve the pomegranate and remove the seeds.
Top the slaw with the apples, pepitas, and pomegranate seeds. Lightly toss, and then dust with salt and pepper to taste.
I again turn to Saveur, this time for their Poppy Seed Dressing because it's perfection. This recipe is divine and cannot be improved.
To make it paleo, sub 1/4 cup raw honey for the 1/2 cup white sugar.
To make it vegan, sub 1/4 cup maple syrup.
To make it Whole30, substitute 4 soaked dates or 2 tbsp date syrup at the same time you add the remaining ingredients to the saucepan. It won't be as sweet, but it will be compliant and totally tasty.