Winter Kale & Pomegranate Salad

A fresh, colorful addition to the holiday table. Tender kale, juicy pomegranate seeds and toasted nuts come together in a bright winter salad, finished with a simple honey-Dijon vinaigrette. Serve it in your favorite Appolia dish for an effortless addition to any gathering.

For the Salad

• 1 large bunch of curly kale, stems removed and leaves chopped
• ½ cup pomegranate seeds
• ⅓ cup toasted pecans or sliced ​​almonds
• ¼ cup fresh parsley, roughly chopped
• 2 tbsp fresh mint, finely chopped (optional)

For the Honey-Dijon Vinaigrette

• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and freshly ground black pepper, to taste

1. Prepare the kale: Wash and thoroughly dry the kale. Remove the tough stems and tear the leaves into bite-sized pieces. Place in a large bowl.
2. Make the vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard and honey until emulsified. Season with salt and freshly ground black pepper.
3. Dress the salad: Pour half the vinaigrette over the kale and gently massage the leaves for 1–2 minutes until softened.
4. Add the finishing touches: Fold in the pomegranate seeds, toasted nuts and fresh herbs. Drizzle with the remaining vinaigrette as desired and toss gently.
5. Serve: Transfer to an Appolia ceramic dish and serve immediately.

Hosting Tip: Prepare the vinaigrette and toast the nuts a day ahead. Assemble the salad shortly before guests arrive to keep everything fresh.