Best 2 Kale Salad With Pomegranate Sunflower Seeds And Sliced Almonds Recipes

**Kale Salad with Pomegranate, Sunflower Seeds, and Sliced Almonds: A Nutritious and Flavorful Feast**

Indulge in a symphony of flavors and textures with this exquisite kale salad, a culinary masterpiece that combines the earthy goodness of kale with the vibrant sweetness of pomegranate, the nutty crunch of sunflower seeds, and the delicate aroma of sliced almonds. Tossed in a zesty lemon-tahini dressing, this salad is a delightful blend of sweet, savory, and tangy notes that will tantalize your taste buds. This recipe offers a vegan and gluten-free option, allowing everyone to enjoy this nutritious and delectable dish.

Let's cook with our recipes!

KALE SALAD WITH POMEGRANATE, SUNFLOWER SEEDS AND SLICED ALMONDS

Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds image

A zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great winter salad! By adding sliced or slivered almonds and sunflower seeds, you get a tasty crunch!

Provided by calabash0420

Categories Kale Salad

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

½ pound kale
1 ½ cups pomegranate seeds
2 tablespoons sunflower seeds
⅓ cup sliced almonds
5 tablespoons red pepper seasoned rice vinegar
5 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt to taste

Steps:

Wash and shake off extra water from the kale. Remove the center ribs and stems; discard. Chop the leaves until fine but still a little leafy.
Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl; toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 17.3 g, Fat 11.4 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 268.5 mg, Sugar 11.7 g

KALE SALAD WITH DATES, PARMESAN AND ALMONDS

Kale Salad with Dates, Parmesan and Almonds image

With a savory salad. Dress kale a day ahead; toss at the table.

Provided by Zoe Singer

Categories Salad Appetizer Thanksgiving Quick & Easy Lunch Parmesan Date Almond Kale Healthy Self

Number Of Ingredients 10

Ingredients

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

Steps:

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

Tips:

For the best flavor, use fresh kale. If you can't find kale, you can substitute another leafy green, such as spinach or arugula.
Massage the kale with the dressing before adding the other ingredients. This will help to soften the kale and make it more flavorful.
Use a variety of toppings to add flavor and texture to your salad. Some good options include pomegranate seeds, sunflower seeds, sliced almonds, feta cheese, and dried cranberries.
If you don't have time to make the dressing from scratch, you can use a store-bought vinaigrette.
This salad can be served immediately or chilled for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Kale salad with pomegranate, sunflower seeds, and sliced almonds is a delicious and healthy salad recipe that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also very easy to make. This salad is also very versatile, so you can easily customize it to your own taste. Whether you are looking for a quick and easy weeknight meal or a healthy salad to serve at your next party, this kale salad is sure to please everyone.