How to Make a Festive Holiday Salad with Kale, Pomegranate, and Apple

Step-by-Step Guide

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   Step 1: Bring a large pot of water to boil.

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   Step 2: Sprinkle a pinch of salt into the water as it boils.

   , Set aside. , Cut into a [[Chiffonade| ,, The kale should be a bright green color.
   
   The kale is cooked for this salad because cooked greens have a sweeter taste and are easier to digest. , Then, set aside. , Use your fingers to peel away the white pulp on the inside and release the seeds.
   
   Peel over a large bowl to collect the seeds in.
   
   Set aside the seeds. ,, , Save a tablespoon of the dressing, and mix the rest into the greens 30 minutes before serving. , Pour the reserved tablespoon on the salad.
   
   Finish off this delicious dish with your pecans and Parmesan cheese.
   
   Enjoy!
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   Step 3: Fill up a large bowl halfway with water and ice.

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   Step 4: Wash the kale

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   Step 5: and remove the ribs.

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   Step 6: chiffonade]] You can also purchase pre-cut kale at your local grocery store.

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   Step 7: Drop the cut kale into the boiling water and cook for one minute.

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   Step 8: Use tongs to lift the kale from the water and into the ice bath.

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   Step 9: Slice your pomegranate in half.

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    Step 10: Slice the apple into thin strips and sprinkle with lemon juice.

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    Step 11: Place your kale into a salad spinner and spin until dry.'

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    Step 12: Combine the shallots

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    Step 13: honey/agave

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    Step 14: mustard

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    Step 15: vinegar

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    Step 16: and olive oil in a blender to make the salad dressing.

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    Step 17: Sprinkle the pomegranate seeds and apple slices over the top of the salad immediately before serving.

Detailed Guide

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