Kale Salad with Pomegranate Dressing

Fall Kale Salad with Pomegranate Dressing and a Secret Ingredient

A fun kale salad recipe plus pomegranate dressing. This easy recipe has kombucha with all its great flavour and health benefits.

This Kale salad gets a lot of showings at my dinner and lunch table at this time of year.  It’s the one vegetable that’s still vibrant in my garden after frost.  In fact, it gets sweeter as the frosty mornings remind me that winter is just around the corner.  Kale is a mainstay of the fall and winter garden.

This simple salad makes use of the vegetables that you have on hand in the Fall and winter

Kale Salad with Pomegranate Kombucha Dressing

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• Author: Chris

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Description

A simple salad makes use of the vegetables that you have on hand in the Fall and Winter.

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Ingredients

Scale 1x2x3x

• 3 cups of kale leaves
• 1 sweet onion, diced
• 1 small Cucumber, cubed — peel only if using a bitter variety
• Pomegranate seeds from 1 pomegranate
• 1/2 cup sliced almonds, lightly browned in a dry frying pan, over med heat

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Instructions

1. Wash kale leaves well and remove the centre rib
2. Tear leaves into 1/2 inch pieces
3. Add the other ingredients, except almonds
4. Toss the salad with 1/2 cup of dressing
5. Sprinkle with toasted almonds

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Recipe: Kale Salad with Pomegranate Kombucha Dressing

3 cups of kale leaves

1 Sweet onion, diced

2 Tomatoes, cubed

1 small Cucumber, cubed — peel only if using a bitter variety

Pomegranate seeds from 1 pomegranate

1/2 cup sliced almonds, lightly browned in a dry frying pan, over med heat

Wash Kale leaves well, remove the centre rib and tear leaves into 1/2 inch pieces.  Add the other ingredients, except almonds.

Pomegranate with Kombucha Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Chris
• Prep Time: 2 hours up to overnight
• Cook Time: 5 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 cup 1x

Print Recipe

Pin Recipe

---

Description

This easy recipe has kombucha with all its great flavour and health benefits.

---

Ingredients

Scale 1x2x3x

• 1/2 cup kombucha that has gotten vinegary-tasting
• 1/4 cup pomegranate juice, I used POM brand
• 1/4 cup poppy seeds
• 1/2 teaspoon dijon mustard
• 1 clove of garlic, crushed
• 2 tablespoon toasted sesame oil
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon Himalayan salt
• 1/2 teaspoon turmeric powder

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Instructions

1. Soak poppy-seeds overnight or for at least 2 hours in kombucha vinegar
2. In a Vita-mix or other blender pour soaked poppyseeds with their kombucha, pomegranate juice, mustard, garlic, oils, salt and turmeric
3. Blend until thick and creamy — about 1 min
4. Refrigerate until just before serving

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Pomegranate with Kombucha Salad Dressing (Makes 1 cup):

1/2 cup kombucha that has gotten vinegary-tasting

1/4 cup pomegranate juice, I used POM brand

1/4 cup poppy seeds

1/2 tsp dijon mustard

1 clove of garlic, crushed

2 tbsp. toasted sesame oil

1/4 cup extra virgin olive oil

1/4 tsp Himalayan salt

1/2 tsp turmeric powder

To make the dressing:

Soak poppy seeds overnight or for at least 2 hours in kombucha vinegar.  In a Vita-mix or other blender pour soaked poppyseeds with their kombucha, pomegranate juice, mustard, garlic, oils, salt and turmeric.  Blend until thick and creamy — about 1 min.  Refrigerate until just before serving.

To serve the kale salad:

Toss the salad 1/2 cup of dressing.  Sprinkle with toasted almonds.

Serve with roasted garlic toast and spaghetti squash with creamy mushroom sauce.