Raw Kale Salad with Pomegranate and Toasted Walnuts
Raw Kale Salad with Pomegranate and Toasted Walnuts could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. For 66 cents per serving, you get a salad that serves 4. One serving contains 146 calories, 3g of protein, and 12g of fat. From preparation to the plate, this recipe takes around 45 minutes. A mixture of coarse salt, walnuts, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. 333 people have tried and liked this recipe. It is brought to you by La Phemme Phoodle. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. If you like this recipe, you might also like recipes such as Raw Kale Salad With Pomegranate And Toasted Walnuts, Raw Kale Salad With Gouda, Pear, And Walnuts, and Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette.
Servings: 4
Ingredients:
Coarse salt and pepper
1/2 teaspoon freshly grated ginger
1 bunch kale, torn
1 tablespoon fresh lime juice
2 tablespoons olive oil
1/2 cup pomegranate seeds (from 1/2 fruit)
2 tablespoons chopped red onion
1/4 cup chopped toasted walnuts
Equipment:
baking sheet
oven
Cooking instruction summary:
1.) Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently. Allow walnuts to cool completely. 2.) Rub kale with olive oil, lime juice, and ginger until well coated.3.) Add pomegranate seeds, red onion, and walnuts and toss. Season with coarse salt and pepper.
Step by step:
1. ) Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer.
2. Bake 8 to 10 minutes, checking frequently. Allow walnuts to cool completely. 2.) Rub kale with olive oil, lime juice, and ginger until well coated.3.)
3. Add pomegranate seeds, red onion, and walnuts and toss. Season with coarse salt and pepper.
Nutrition Information:
covered percent of daily need
