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Creamy Kale Salad with Pomegranate and Toasted Hazelnuts

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Creamy Kale Salad with Pomegranate and Toasted Hazelnuts

Imagine a salad so creamy, so packed with flavor, that it transforms kale from a boring health food into a culinary masterpiece. This Creamy Kale Salad with Pomegranate and Toasted Hazelnuts is not just a dish—it's a revelation that will make your taste buds dance and your body thank you. With a perfect balance of tangy yogurt, bright lemon, crunchy hazelnuts, and burst-in-your-mouth pomegranate seeds, this recipe is about to become your new obsession.

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 6 cups chopped kale
  2. 1/2 cup pomegranate seeds
  3. 1/4 cup toasted hazelnuts, chopped
  4. 1/4 cup Greek yogurt
  5. 2 tablespoons lemon juice
  6. Salt and pepper to taste

Instructions

  1. Begin by preparing the kale. Rinse the 6 cups of chopped kale under cold water to remove any dirt or debris. Shake off excess water and place the kale in a large mixing bowl.
  2. To make the dressing, in a small bowl, combine 1/4 cup of Greek yogurt with 2 tablespoons of lemon juice. Whisk together until smooth and creamy. If desired, you can add a splash of water to thin the dressing to your preferred consistency.
  3. Season the dressing with salt and pepper to taste. Mix well to ensure the seasoning is evenly distributed.
  4. Drizzle the dressing over the chopped kale in the mixing bowl. Using your hands or salad tongs, massage the dressing into the kale for about 2-3 minutes. This helps to soften the kale and enhances its flavor.
  5. While the kale is being massaged, prepare the toasted hazelnuts. If you haven't already toasted them, heat a small skillet over medium heat. Add the 1/4 cup of chopped hazelnuts and toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them.
  6. Once the hazelnuts are toasted, remove them from the heat and let them cool slightly. Then, add the toasted hazelnuts to the kale salad.
  7. Next, add the 1/2 cup of pomegranate seeds to the salad. Gently toss everything together to combine the ingredients evenly.
  8. Before serving, taste the salad and adjust the seasoning with additional salt and pepper if needed. If you prefer a bit more acidity, you can add a squeeze of fresh lemon juice.
  9. Serve the creamy kale salad in individual bowls or on a large platter. Enjoy your delicious and nutritious salad!

Tips

  1. Massage matters: When working with kale, always take the time to massage the dressing into the leaves. This breaks down the tough fibers and makes the kale more tender and flavorful.
  2. Toasting nuts is non-negotiable: Always toast your hazelnuts before adding them to the salad. The extra step brings out a deeper, richer flavor that takes the dish from good to extraordinary.
  3. Freshness is key: Use the freshest kale you can find. Look for bright green leaves without any yellowing or wilting.
  4. Customize your dressing: Feel free to experiment with the yogurt dressing. Try adding a touch of honey for sweetness or some minced garlic for extra zing.
  5. Prep ahead: This salad can be made in advance. The kale actually gets more flavorful as it sits, making it perfect for meal prep or potlucks.

Nutrition Facts

Calories: 129kcal

Carbohydrates: 14g

Protein: 7g

Fat: g

Saturated Fat: 1g

Cholesterol: 5mg

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