Kale Tabbouleh With Pomegranate Seeds & Ras El Hanout Dressing

World Spice at Home

https://www.cutoutandkeep.net/projects/kale-tabbouleh-with-pomegranate-seeds-and-ras-el-hanout-dressing • Posted by GMC Group

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

You will need

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

Project Budget

Time

Difficulty

Description

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

Instructions

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

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. 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.