RAW KALE SALAD WITH POMEGRANATE AND TOASTED WALNUTS
This raw salad is a distinctive blend of crunchy textures and sharp yet sweet flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Rub kale with olive oil, lime juice, and ginger until well coated.
- Add pomegranate seeds, red onion, and walnuts and toss. Season with coarse salt and pepper.
Nutrition Facts : Calories 177 g, Fat 13 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g
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- Preheat the oven to 300 degrees. Place foil or a silicone baking mat on a rimmed baking sheet. In a medium bowl, whisk the water, maple syrup and spices. Add the nuts and coat with the maple mixture. Spread the nuts in a single layer on the baking sheet and bake at 300 degrees for about 20 minutes or until fragrant. Keep an eye on them! Remove from the oven and allow to cool.
- Make the dressing by whisking together the mustard, lemon juice and maple syrup. While whisking, drizzle in the walnut oil until combined. Season to taste with salt and pepper. Place the kale in a large bowl and coat with dressing, adjusting to taste. Remove the seeds from the pomegranate and add the seeds to the dressed kale. Once the walnuts are cooled, add to the salad.
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