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Kale Salad with Roasted Fuji Apples and Pomegranate

Williams Sonoma
  • 40 minutes
  • Serves 8

INGREDIENTS

4 oz

Baby greens, mixed

3

Fuji apples

1/2

bunch Kale, purple

1/4 cup

Pomegranate seeds

1 tbsp

Shallots

1/2

bunch Tuscan kale

2 tsp

Dijon mustard

1 tbsp

Brown sugar, firmly packed light

1

Kosher salt

1

Pepper, Freshly ground

2 tbsp

Apple cider vinegar

5 tbsp

Olive oil, extra-virgin