Kale Salad With Pomegranate Sunflower Seeds And Sliced Almonds Recipes

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KALE SALAD WITH POMEGRANATE, SUNFLOWER SEEDS AND SLICED ALMONDS



Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds image

A zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great winter salad! By adding sliced or slivered almonds and sunflower seeds, you get a tasty crunch!

Provided by calabash0420

Categories     Kale Salad

Time 20m

Yield 6

Number Of Ingredients 8

½ pound kale
1 ½ cups pomegranate seeds
2 tablespoons sunflower seeds
⅓ cup sliced almonds
5 tablespoons red pepper seasoned rice vinegar
5 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt to taste

Steps:

  • Wash and shake off extra water from the kale. Remove the center ribs and stems; discard. Chop the leaves until fine but still a little leafy.
  • Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl; toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 17.3 g, Fat 11.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 268.5 mg, Sugar 11.7 g

KALE SALAD WITH POMEGRANATE, SUNFLOWER SEEDS AND SLICED ALMONDS



Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds image

A zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great winter salad! By adding sliced or slivered almonds and sunflower seeds, you get a tasty crunch!

Provided by calabash0420

Categories     Kale Salad

Time 20m

Yield 6

Number Of Ingredients 8

½ pound kale
1 ½ cups pomegranate seeds
2 tablespoons sunflower seeds
⅓ cup sliced almonds
5 tablespoons red pepper seasoned rice vinegar
5 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt to taste

Steps:

  • Wash and shake off extra water from the kale. Remove the center ribs and stems; discard. Chop the leaves until fine but still a little leafy.
  • Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl; toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 17.3 g, Fat 11.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 268.5 mg, Sugar 11.7 g

KALE SALAD WITH DATES, PARMESAN AND ALMONDS



Kale Salad with Dates, Parmesan and Almonds image

With a savory salad. Dress kale a day ahead; toss at the table.

Provided by Zoe Singer

Categories     Salad     Appetizer     Thanksgiving     Quick & Easy     Lunch     Parmesan     Date     Almond     Kale     Healthy     Self

Number Of Ingredients 10

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

Steps:

  • In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

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