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.
1/2 cup of pomegranate seeds
2 Heads of Dinosaur Kale, de-stemmed
1/2 Cup of Coconut Flakes
1 Tablespoon Olive Oil
1/2 of a Green Apple, Thinly Sliced
3 Tablespoon Olive Oil
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Coconut Aminos
1/8 Teaspoon Garlic Powder
2 Pinches of Salt
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
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.