Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds
Share recipe
Description
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
- 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
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.
Nutrition Facts
serving: 6 servings
calories: 176.4 kcal
carbohydrates: 17.3 g
protein: 3.4 g
saturated fat: 1.3 g
sodium: 268.5 mg
fiber: 1.8 g
sugar: 11.7 g
Categories