Pomegranates have been cultivated for thousands of years in the Mediterranean. In this recipe, the arils (the juicy seed pods inside) are combined with baby kale and tart apples for a delicious and colorful salad.
10 ounces baby kale
1 tablespoon extra virgin olive oil
½ cup pomegranate arils
1 large Granny Smith apple, thinly sliced
Croutons, nuts or seeds (optional)
Dressing:
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon tahini
Sea salt and pepper to taste
Recipe and photo courtesy of Mediterra.
phantastica says: This is excellent. I had a little toasted sesame oil so I used a bit of that as well. Also added sunflower and sesame seeds.
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