Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds
"A zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great winter salad! By adding sliced or slivered almonds and sunflower seeds, you get a tasty crunch! Some great add-in options are: Parmesan cheese, currants or raisins, dill, chopped bacon, diced Kalamata olives, chopped green onion, chives, cubed apple, lemon juice, or orange zest. Serves well by itself or with crackers, toasted pitas, sandwich wraps (in place of lettuce), or tuna salad."
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound kale
- 1 1/2 cups pomegranate seeds
- 2 tablespoons sunflower seeds
- 1/3 cup slivered almonds
- 5 tablespoons red pepper seasoned rice vinegar
- 5 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- salt to taste