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Simple Holiday Kale Salad with Pomegranate Seeds

It takes some serious effort to eat a pomegranate, so most think, but either way the rewards are are worth it. In addition to providing a high level of antioxidants, remember antioxidants remove free radicals which are the bad guys causing inflammation. This fabulous fruit has small seeds that add a singular crunch and sweet, but sour tang to whatever dishes they make their way onto. 

One pomegranate contains approximately 50 percent of your daily-recommended vitamin C, as well as pantothenic acid (B5), which may help with muscle cramping and prevent insulin resistance.

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RECIPE: (serves 2)

For the dressing:

  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon organic local raw honey
  • 2 tablespoon apple cider vinegar 
  • salt and pepper to taste

For the salad:

  • 1 small pomegranate (you should get about 1/2 cup seeds)
  • 1 1/2 cup shredded kale (I like the variety Dino)
  • Parmesan for topping

Make dressing. Can be made up to 5 days in advance and stored in a glass container in fridge. Chop kale and cover with dressing, let the dressing break down the kale while you work on getting the pomegranate seeds out, at least 5 minutes.

Add seeds and parmesan. Toss to coat.


How to remove the seeds:

To remove the seeds from a pomegranate, cut the fruit in half or quarters. Then submerse the fruit in a big bowl of water and gently loosen seeds with your fingers. Skim the surface to remove any membrane and then drain the remaining water and seeds through a wire mesh strainer.