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Kale Salad with Roasted Apples and Pomegranate


  • 3 apples, cored and each cut into 8 wedges
  • 5 Tbsp extra virgin olive oil
  • Kosher salt, to taste
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp finely chopped shallots
  • 1 Tbsp firmly packed light brown sugar
  • 2 tsp 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
  • Salt & Pepper


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

In a bowl, toss the apples with 1 Tbsp olive oil and season lightly with salt. Transfer to prepared baking sheet. Roast until apples are softened and browned, 15 to 20 minutes. In small bowl, whisk vinegar, shallots, brown sugar and mustard. Slowly whisk in remaining 4 Tbsp olive oil and season with salt and pepper. In 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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