Kale and Pomegranate Salad
This kale pomegranate salad has the best creamy tahini dressing, sweet fruit and crunch from seeds. Serve as a colorful Christmas salad in the winter months or as a light summer side dish.
Servings: 6 servings
Calories: 115kcal
Equipment
- Skillet
Ingredients
- 4 oz kale
- ⅓ cup pomegranate seeds
- 2 tablespoon pumpkin seeds
- 1 tablespoon slivered almonds or sesame seeds
- ½ teaspoon salt
- 1 teaspoon olive oil
For the tahini dressing
- ¼ cup tahini
- 1 teaspoon olive oil
- 1 tablespoon apple cider vinegar
- 1 garlic clove minced or finely diced
- pinch salt
- pinch black pepper
- 3 tablespoon water
Instructions
- Remove the hard stems from the kale, and dice very finely.
- Add the kale to a large bowl, sprinkle with half a teaspoon of salt and pour in a teaspoon of olive oil. Massage the kale with your hands for a few minutes so it softens and wilts.
- Toast the pumpkin seeds and almonds (or sesame seeds) in a dry skillet (without oil) on a low heat until they start to slightly brown and pop for 3-4 minutes.
- Make the tahini dressing by combining the tahini, water, apple cider vinegar, garlic, salt and black pepper and whisking well. It will first look gritty, but keep stirring to get a creamy dressing. Add more water to thin the dressing if required.
- Add the pomegranate seeds, toasted pumpkin seeds and almonds to the kale and drizzle over the tahini dressing. Toss to combine and coat the kale in the dressing.
Notes
- Be sure to remove the hard tough stems from the kale, and to massage it. It will be quite tough if you skip this step.
- To thicken the tahini dressing add a little more tahini. To thin, a little more water. Adjust to preference.
- Move the seeds around in the skillet to prevent any burning as they toast.
- To make the salad more hearty, you can add some cheese. Feta or goat cheese is popular in kale salads but isn't likely suitable for low histamine readers. Fresh mozzarella or spoonfuls of ricotta could be used instead.
- Nutritional information is auto-generated and should be understood to be an estimate.
- kale, which scores 1.
- sesame (tahini), almonds, apple cider vinegar and garlic, which all score 1. Sesame is a top ten allergen, so only use if known to tolerate well.
- black pepper, which scores 2.
Nutrition
Calories: 115kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 208mg | Potassium: 176mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1895IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 1mg
