This to me is the perfect autumn salad. It tastes great with butternut squash and other fall vegetables, potatoes, and roasted poultry. Kale also keeps incredibly well and only tastes better with time as the flavours from the dressing and fruit marinate it. Great for Thanksgiving dinners and leftovers! I made this over the weekend to bring it to a retreat upstate in the Catskills, and the salad valiantly survived 8 hours before it was promptly devoured by the crowd ;).
The Japanese sesame dressing is store-bought. I use the Arabiki goma/sesame one from Sunrise Mart, a chain in NY. I recommend using store-bought dressing because the prep is a little tedious, what with prepping the kale and scooping out those pesky pomegranate seeds without making your kitchen look like a crime scene. (The pomegranate juice inevitably gets everywhere.)
I hope you enjoy this as much as I do!
Kale, Apple and Pomegranate Salad with Japanese Sesame Dressing
1 bunch kale (approx 1-1.2 lb of kale), de-stemmed and leaves chopped finely
1/2 red onion, minced finely
2 crisp apples like Jonagolds/Fuji/Honey Crisp, sliced into thin and short matchsticks
1 pomegranate, seeds only
6 tablespoons Japanese sesame dressing
2 tablespoons olive oil
fine sea salt
1. Put kale into a large pot, drizzle olive oil. Massage softly with hands. Sprinkle a couple dashes of sea salt in.
2. Add red onion, apples, and pomegranate. Toss carefully.
3. Drizzle dressing and toss again. This salad keeps well for 2 days in the fridge, but I’ve also found that it’s fine sitting on the countertop in this cooler weather for up to 6 hours.