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Kale Salad with Roasted Apples and Pomegranate


  • 3 apples, cored and each cut into 8 wedges
  • 5 tablespoons (3 fl. oz./80 ml) extra virgin olive oil
  • Kosher salt, to taste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon firmly packed light brown sugar
  • 2 teaspoon Dijon mustard
  • Freshly ground pepper, to taste
  • 1 bunch Tuscan and/or purple kale, stemmed and leaves torn into bite-size pieces
  • 4 ounces (125g) mixed baby greens, such as chard, arugula and spinach
  • 1/4 cup (1 oz./30 g) pomegranate seeds


Preheat an oven to 450°F. Line a baking sheet with aluminum foil.

In a bowl, toss the apples with 1 tablespoon of the olive oil and season lightly with salt. Transfer to the prepared baking sheet. Roast until the apples are softened and browned, 15 to 20 minutes. In a small bowl, whisk together the vinegar, shallots, brown sugar and mustard. Slowly whisk in the remaining 4 tablespoons olive oil and season with salt and pepper. In a large bowl, toss the kale and baby greens with the apples and vinaigrette. Top with the pomegranate seeds and serve immediately. Serves 8.

Adapted from William Sonoma

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