Kale and Pomegranate Bowl (Printable)

Hearty kale meets sweet pomegranate and crisp apple in this colorful bowl with tangy maple-mustard dressing and crunchy walnuts.

# What You Need:

→ Greens

01 - 4 cups kale leaves, stems removed and chopped

→ Fruits

02 - 1 medium apple, cored and thinly sliced
03 - 1/2 cup pomegranate seeds

→ Nuts

04 - 1/3 cup walnuts, roughly chopped

→ Dressing

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon honey or maple syrup
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for 1-2 minutes until the leaves become tender and slightly darker.
02 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
03 - Add the sliced apple, pomegranate seeds, and walnuts to the kale.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Serve immediately, or let sit for 10 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means your kitchen stays calm and your lunch doesn't feel like a production.
  • The pomegranate seeds burst with tartness against creamy walnut bites and tender kale, creating this satisfying textural conversation in every forkful.
  • You genuinely feel nourished after eating it, not just full—there's a difference that matters on busy days.
02 -
  • Pomegranate seeds can turn the whole bowl pink if you crush them, so add them last and handle them like tiny treasures.
  • Don't skip the kale massage step—it's the difference between this being a pleasant salad and an actual revelation.
03 -
  • If pomegranates feel impossible to seed, cut one in half and hold it cut-side down over a bowl of water while you gently tap the skin with a spoon—the seeds fall free and sink while the white pith floats away.
  • A small squeeze of pomegranate juice mixed into the dressing deepens the flavor and ties the whole thing together in a way that feels like you planned it all along.
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