Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds

Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds

"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!"

Ingredients

• 1/2 pound kale
• 1 1/2 cups pomegranate seeds
• 2 tablespoons sunflower seeds
• 1/3 cup sliced almonds
• 5 tablespoons red pepper seasoned rice vinegar

• 5 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• salt to taste
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Directions

1. 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.
2. 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.

Footnotes

• Cook's Note:
• Some great add-in options are: Parmesan cheese, currants or raisins, dill, chopped bacon, diced Kalamata olives, chopped green onion, chives, cubed apple, lemon juice, or orange zest. Serves well by itself or with crackers, toasted pitas, sandwich wraps (in place of lettuce), or tuna salad.