I wish that I can say that it was love at first sight—or rather taste—but just the opposite is true. When kale first made its debut on the food scene and rumors of its cancer fighting, nutrient dense, superfood powers made it my way, I was thrilled to give it a try. I try not to get involved in fads. Especially food fads. But the promise of hard to find magnesium pushed me to set aside my reservations. Magnesium is essential for hair loss prevention. 68% of us are deficient in this essential nutrient so finding a food that gives such a bang for its buck is like winning the hair lottery.
Alas, my first bite of Kale did not go as planned. Its sturdiness left me with a real “chewy” problem. Yet I was determined to make peace with this powerful superfood. I tried again and again, until one day I found my olive branch—in the form of olive oil. I had unlocked the secret to delicious Kale. It is in its preparation. Kale needs a little TLC—more specifically a massage. With some care, my hard-to-eat nemesis had relaxed into a delicious, luscious vegetable, letting go of its tough outer shell and easing into an edible delight.
And that is how I fell in love.
Kale is so versatile and easy going when handled with care and can be dressed to suit any flavor or style. So as Fall converges on the East Coast and the trees are dancing a colorful jig—my kale is donning a comfortable apple and pomegranate flavor, and accessorized by toasted pecans. This delicious salad is sure to seduce your taste buds and win you over.
Apple Pomegranate Kale Salad with balsamic vinaigrette
1 Bunch kale
2 Gala apples, chopped
1 Pomegranate, deseeded
1 Ripe avocado, chopped
1 Cup pecans, toasted in oven
2 Shallots, finely chopped
4 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 tsp honey
Salt and pepper, to taste
Wash kale and pat dry. Chop kale into thin ribbon slices.
Add olive oil, balsamic vinegar and salt
With your hand, massage and squeeze the kale leave to tenderize the greens (for about 20 seconds)
Add apples, pomegranate, avocado, and shallots
Drizzle honey and toss the salad well. Sprinkle pecans generously.