I’m all about simple, easy dishes that can be thrown together on short notice. Enter this salad. It has … wait, let me count… 10 ingredients! I love the combo of green and red for the holidays.

Ingredients:

Salad:

1/2 cup of pomegranate seeds

2 Heads of Dinosaur Kale, de-stemmed

1/2 Cup of Coconut Flakes

Cinnamon

1 Tablespoon Olive Oil

1/2 of a Green Apple, Thinly Sliced

Dressing:

3 Tablespoon Olive Oil

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Coconut Aminos

1/8 Teaspoon Garlic Powder

2 Pinches of Salt

Salad Method:

Place a cast iron skillet on the stove and turn heat to high

Once skillet is hot, add 1/2 cup of coconut flakes and sprinkle two shakes of cinnamon on there.

Stir the coconut flakes continuously for 30 seconds, until flakes are toasted but not burning. Remove from heat immediately and set aside to cool.

Place kale leaves in serving dish and tear into approximately one inch pieces

Drizzle 1 Tablespoon of olive oil over the kale and massage it in for 1 minute

Fan the thinly sliced apple and place it on the salad

Sprinkle pomegranate seeds around the apple slices

Once coconut flakes have cooled, sprinkle them over the salad

Dressing Method:

Place all ingredients in a small bottle, jar or bowl and shake/stir vigorously until combined. Drizzle over salad 20-30 minutes before serving so the kale becomes more tender and the flavor really soaks in.