Kale Tabbouleh with Apples, Almonds, and Pomegranate
Kale Tabbouleh with Apples, Almonds, and Pomegranate – This hearty salad takes inspiration from a classic tabbouleh, replacing the bulgur with finely chopped almonds. A delicious salad or side dish for autumn, winter, and the holidays, it comes from The Apricot Lane Farms Cookbook by Molly Chester.
6cupsloosely packed, finely chopped kalestems removed (2 large bunches)
2cupsmedium-coarse-ground almonds
2cups unpeeled small-diced apple(2 large apples)
1/2cupfinely minced red onion(about 1/2 large onion)
1cupfresh pomegranate seeds(about 1 pomegranate)
1/2cupfinely chopped fresh mint leaves
6-8tablespoonsfresh lemon juice(1 1/2 to 2 large lemons)
1/4cupcold-pressed extra-virgin olive oil
1teaspoonminced garlic(1 clove)
2teaspoonsfine sea salt
1teaspoonground sumac
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Instructions
In a large, nonreactive bowl, combine the kale, almonds, apple, onion, pomegranate, mint, lemon juice, oil, garlic, salt, and sumac. Toss to mix and serve immediately.
Store in a covered nonreactive container for up to 2 days. Alternatively, combine the lemon juice, oil, garlic, salt and sumac and store separately form the salad for up to 1 week before mixing and serving.
Notes
Recipe reprinted with permission from The Apricot Lane Farms Cookbook: Recipes and Stories from The Biggest Little Farm by Molly Chester with Sarah Owens (Avery, 2022).Notes from author Molly Chester:
This tabbouleh-inspired combination uses almond as its base instead of the burhhul (bulgur) that is traditionally used. For best results pulse the almonds in a food processor to the size of a medium-textured couscous.
To balance the acidity of lemon and sumac (both essential to this dish), choose crisp and firm sweet apples such as Gordon or Pink Lady and a sweet pomegranate variety such as Parfianka, or decrease the amount of lemon juice to taste.
The red, green, and white colors of this salad are festive for holiday meals, and the salad can be made several hours in advance, covered, and placed in the refrigerator.
Although we use dinosaur or curly-leafed kale, any tender-grown variety will perform well.