SERVINGS: 4 PREP TIME: 10 MINUTES COOKING TIME: 10 MINUTES
INGREDIENTS
1 tbsp [14 g] Olive Oil
6 cup, chopped [126 g] Kale (Ribs removed)
1 tbsp [20 g] Maple Syrup
1 tbsp [15 g] Apple Cider Vinegar
1 dash [0.63 ml] Kosher Salt (To taste)
4 tbsp [44 g] Pomegranate arils
4 tbsp [28 g] Chopped Walnuts (Toasted)
DIRECTIONS
1. To toast walnuts, add them to a large skillet over
medium heat. Cook, stirring frequently, for 3–5
minutes until they’re golden brown and fragrant.
Remove from heat immediately to prevent burning.
Set aside.
2. In the same large skillet, heat olive oil over medium
heat. Add kale and cook for 2–3 minutes until just
wilted.
3. Stir in maple syrup, apple cider vinegar, and salt. Cook
1 more minute.
4. Remove from heat, toss with pomegranate seeds and
walnuts.
5. Serve warm or at room temperature.
NUTRITION INFO
Calories : 110.25 Fat : 8.23 g Carbs : 8.08 g Protein : 2.81 g Fiber : 0.9 g Sugar : 5 g
Warm Kale and Pomegranate Salad
with Toasted Walnuts
