Kale Tabbouleh With Pomegranate Seeds & Ras El Hanout Dressing

World Spice at Home

Posted by GMC Group

About

This refreshing salad is perfect holiday fare. At a time when greens can often be over- shadowed by sweets, put this on the table and it will become everyone’s first choice instead. The bright citrus vinaigrette helps tenderize the kale, and the pomegranate seeds add a sunny pop of festive flavor.

Makes 6 Servings

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You Will Need (20 things)

  • For the bulgur:

  • 1 cup Bulgur wheat or Quinoa

  • For the dressing:

  • 3 tbsp Freshly squeezed Lemon Juice
  • 3 tbsp Orange Juice
  • 2 tsp Honey
  • 2 tbsp Red Wine Vinegar
  • 1 Shallot , minced
  • 2 tsp ground ras el hanout
  • 1 tsp Kosher Salt
  • 3/10 cup Extra Virgin Olive Oil or walnut oil

  • For the salad:

  • 1 Bunch Tuscan (lacinato) Kale , large ribs removed, leaves finely chopped
  • Seeds from 1 Pomegranate
  • 1 Apple , cut into ½-inch cubes
  • ¼ cup Finely chopped fresh Parsley
  • 3 tbsp Thinly sliced fresh Mint Leaves
  • 3 tbsp Thinly sliced fresh Basil Leaves
  • ½ tsp Fine Sea Salt
  • Freshly Ground Black Pepper

Steps (3 steps, 35 minutes)

  1. 1

    Cook the bulgur or quinoa according to package instructions. Set aside to cool.

  2. 2

    To make the dressing, whisk together the lemon juice, orange juice, honey, vinegar, shallot, ras el hanout, and salt in a small bowl. Slowly whisk in the oil.

  3. 3

    In a large bowl, combine the kale and dressing and toss to coat. Add the bulgur, pomegranate seeds, apple, parsley, mint, basil, salt, and pepper and toss again. Let sit for 10 minutes to allow the flavors to meld and then serve.