In the Wai Meli Farm Kitchen, we love simple, tasty, and deeply nourishing foods on our table. This Kale Pomegranate salad is all of those and comes together quickly, to boot. It’s a beautiful addition to any meat-and-potatoes meal or a hearty spring or summer lunch, with the addition of avocado, nuts and seeds, and an extra crumble of feta cheese. We love summer blossom or Christmas berry blossom honey in the dressing as it holds up to the deep flavors of balsamic and pomegranate, without overpowering the salad. This is great stored and chilled for a picnic the following day, or as a simple snack when you need a little power boost of antioxidants.
1 pound local organic kale - lacinato (Dino kale) is beautiful for this salad, but any variety will do
1 pomegranate or 1 cup pomegranate seeds
1/3 cup high quality balsamic vinegar - the thicker the better!
2/3 cup organic extra virgin olive oil
1-2 tbsp. sesame oil
2 tbsps. Christmas berry or summer blossom Wai Meli Honey
Juice of half a lemon
4-5oz block of organic or local feta cheese
Sprouted pumpkin seeds
Thoroughly wash and de-stem kale into a large bowl
Squeeze the juice of half a lemon over the kale, and add a sprinkle of sea salt
Massage the kale until the leaves become glossy/shiny and are well broken down
In a glass jar, combine the balsamic vinegar, olive oil, sesame oil, and honey
Shake well until combined, add salt and pepper to taste
Add dressing to the bowl of kale and mix well
Add additional toppings including feta cheese and pomegranate seeds as well as any of the additional toppings you prefer
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