• 2 bunches fresh broad-leaf kale (consider mixing green and purple varieties for color)
  • 1 pomegranate
  • 2 Opal® apples
  • ½ cup walnuts

For the dressing:

  • Zest of one orange
  • 2 tablespoons fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1/4 cup olive oil
  1. Wash and dry the kale, then tear or chop it into bite-sized leaves. Remove the seeds from the pomegranate.
  2. If desired, toast the walnuts for a few minutes in a dry skillet over medium heat. Stir frequently and remove from the heat immediately when browned and fragrant.
  3. To make the dressing, zest an orange with a grater. In a small bowl, add orange zest, 2 tablespoons fresh orange juice, 2 tablespoons white wine vinegar, 1 tablespoon honey, and 1/4 cup olive oil. Whisk vigorously to combine.
  4. Cut the apples into thin slices and toss them with a bit of the salad dressing to keep from browning.
  5. To serve, place a bed of kale on each serving plate. Top with apples, pomegranate seeds, walnuts, and a few spoonfuls of the dressing.

 This was recipe was developed by A Couple Cooks.