Emerald Kale Salad with Balsamic Vinaigrette
Serves: 6 servings
  • ½ cup red onion, very thinly sliced
  • 1 Tbs apple cider vinegar
  • 2 bunches, lacinato kale, stems removed, thin chiffonade
  • ¼ cup olive oil, divided
  • ½ tsp sea salt, + more to taste
  • ¼ cup balsamic vinegar
  • black pepper, freshly ground
  • ¼ cup pumpkin seeds, lightly toasted
  • 2 medium Fuyu persimmons, diced
  • ¼ pomegranate seeds
  1. Place onion in a small bowl with apple cider vinegar and cover with water. Let soak for 20 minutes. Rinse and squeeze out extra moisture.
  2. Prepare kale as directed and place in a large bowl. Drizzle with 1-2 tsp olive oil and sprinkle with salt. Massage greens with your hands, kneading and squeezing until they begin to wilt and become soft. Set aside.
  3. Add onions to kale and toss to combine.
  4. Whisk vinegar and remaining olive oil, adding slowly in a drizzle until emulsified. Season with salt and pepper. Add dressing to salad, just enough to coat the ingredients. Toss in pumpkin seeds, persimmon, and pomegranate seeds. Serve.
Substitute seasonal fruit in place of persimmons and pomegranates.
Recipe by Bauman College at https://baumancollege.org/emerald-kale-salad-with-balsamic-vinaigrette/