I can smell fall in the air here in Washington. Which means salads with pomegranate are an absolute must. I’ve made this tangy pomegranate salad so many times. It’s tart and sweet and savory all in one lovely salad. Not to mention it’s a beautiful assortment of fruit and vegetables. If you’re already thinking about Thanksgiving (like I am) consider this recipe!
I could keep adding and adding and adding when I was figuring out what seeds and nuts to add to this recipe. I ended up going with pine nuts and pecans. The pecans add such a distinct savory flavor when they are toasted and paired with the pine nuts it’s a match made in heaven.
I feel like I’ve used this Eden Brown Mustard in every recipe I’ve posted on here. There’s an obvious reason for that and it’s that it is the superior mustard in my opinion. I found this at my local health store/co-op called PCC. I’m sure you can find it at any whole foods market as well as ordering it online. It has apple cider vinegar in it which give it a tangy, less spicy flavor.
Ume Plum Vinegar. It’s salty and acidic and I add it to almost everything. It brightens and adds depth to every dish I’ve used it in and adding it to the dressing in this salad is a perfect touch. I highly recommend giving it a try.
PRO TIP. When you’re deseeding your pomegranate, do it in a bowl of water. Deseeding under the water allows all the juice to go into the water and not on your clothes. It’s a great way to get all the seeds in one place.
Massage your kale! I’m such a broken record about this. After you wash, de-stem, and chop, sprinkle some salt on top and massage it with your hands. It will break down the cell wall of the kale and allow your body to absorb the nutrients better as well as digest it better. It also makes the texture way softer. You’ll thank me later.
Pomegranate, Fennel, and Kale Salad
Ingredients:
- 1 head dino kale, (also known as Tuscan kale or Lacinato kale) destemmed, chopped, and massaged
- 1/2 cup barley, cooked
- 1/2 cup broccoli sprouts
- 1/4 cup pine nuts, toasted
- 1/4 cup crushed pecans, toasted
- 1 cup fennel bulb, thinly sliced
- 1 pomegranate seeds (about 1/2 cup)
- 1/4 cup olive oil
- 1 tsp dijon mustard or brown mustard
- 1/2 orange freshly squeezed (or 1/4 cup juice)
- 1 tsp agave
- 2 tbsp apple cider vinegar
- 1 tsp ume plum vinegar
- 1/2 lemon, juiced
- salt and pepper to taste
Instructions:
- Start by cooking your barley following the instructions on the package. Once done, drain and rinse with cold water and set aside.
- Heat a small pan on medium heat and add the pine nuts and pecans. Tossing frequently to avoid burning them. Toast until golden. Take off heat and set aside.
- Cut the pomegranate and fill a large bowl with water. Deseed the pomegranate in the water to avoid any juice spraying on you. Drain and rinse the seeds.
- In a large bowl, add the kale, sprouts, toasted nuts, barley, pomegranate, and fennel. Toss to combine.
- For your dressing add the olive oil, mustard, orange juice, ACV, agave, lemon, ume, salt and pepper to a mason jar. Screw a lid on and give it a good shake. Taste and adjust the seasonings to your liking.
- Add the dressing to the salad. Mix well and eat immediately.