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
- 6 cups chopped kale
- 1/2 cup pomegranate seeds
- 1/4 cup toasted hazelnuts, chopped
- 1/4 cup Greek yogurt
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- 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.
- 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.
- Season the dressing with salt and pepper to taste. Mix well to ensure the seasoning is evenly distributed.
- 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.
- 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.
- Once the hazelnuts are toasted, remove them from the heat and let them cool slightly. Then, add the toasted hazelnuts to the kale salad.
- Next, add the 1/2 cup of pomegranate seeds to the salad. Gently toss everything together to combine the ingredients evenly.
- 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.
- Serve the creamy kale salad in individual bowls or on a large platter. Enjoy your delicious and nutritious salad!
Tips
- 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.
- 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.
- Freshness is key: Use the freshest kale you can find. Look for bright green leaves without any yellowing or wilting.
- 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.
- 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