Keepers Kale Salad With Pomegranate And Pumpkin Seeds Recipe

Ingredients

1 bunch kale

1/4 tbsp. olive oil

1/4 tsp. salt

1/4 c. toasted pumpkin seeds (pepitas)

Seeds from 1/2 pomegranate (about 1/2 cup)

1/2 tbsp. balsamic vinegar

Preparation

Step 1In a large bowl, combine the kale, oil, and salt. Using your hands, massage the leaves, rubbing them with the oil and salt until they become softer, smaller, and darker, about 2 minutes. Taste a piece. If it’s bitter, massage a little more. Add the pumpkin and pomegranate seeds and gently toss to combine (don’t worry if some of the pomegranate seeds burst). Add the vinegar and toss again. Check the seasonings, adding a little more oil and/or vinegar, if needed, and serve. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

Although seeding pomegranates isn’t particularly difficult (see Tip), the convenience of the packaged seeds sold at some stores can’t be beat. From: Keepers © 2013 by Kathy Brennan & Caroline Campion Buy the book