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Marinated Kale, Pomegranate and
Cheddar Salad

  • 4 C Kale Leaves, no stems
    ½ C Red Onion, julienned
    1 ea Seeds from Pomegranate
    ½ C  Adams Reserve Cheddar, crumbled
    ¼ C Fresh Lemon Juice
    ¼ C Extra Virgin Olive Oil
    2 T Honey
    1 T Fresh Thyme, leaves only
    ½ t  Kosher Salt
    ¼ t  Fresh Ground Black Pepper
    1 C Fresh French Bread Croutons


Prep Time: 15 minutes
Serves: 4-6
Best Served: At Room Temperature

Pomegranate seeds make a sparkly holiday addition to any meal, but can be intimidating to work with. Over a bowl, halve the pomegranate, separate, push out the center and use a heavy wooden spoon to whack the back. The seeds will fall out. Voila!

When choosing kale, look for dark green, slightly springy and voluminous leaves. Avoid kale that has a yellow tinge or looks dry, as this is a sign of age. Use within three days of purchase for tastiest results.

Place the kale leaves in a thick plastic bag. Set the bag of kale over a folded towel and use a rolling pin to gently bruise the kale. The leaves will turn a darker shade of green. Transfer kale to a mixing bowl and toss with remaining ingredients. Marinate for 15 minutes and serve at room temperature.

Healthy Tip: One cup of chopped kale is only 33 calories and is an excellent source of vitamins A, C and K, copper, potassium, iron and more!