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Dinosaur Kale Salad

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What makes this kale salad our absolute favorite is 1) the fact that it’s all chopped up like confetti, making it easy to eat, and 2) the sweet and salty tastes that you get with every bite! Don’t worry if you can’t find dinosaur kale, it works well with other kale varieties! It’s clear that grown ups love this recipe, and we have found that kids can easily learn to like this too!

Ingredients

Food
Amt
Units
Prep
Notes
1 bunch Tuscan kale, stems removed and leaves torn or chopped into small pieces
Tuscan kale
1
bunch
stems removed and leaves torn or chopped into small pieces
½-1 lemon, juiced (can substitute lime or clementine juice)
lemons
½-1
juiced
can substitute lime or clementine juice
1 tablespoon olive oil
olive oil
1
tablespoon
2 teaspoons honey
honey
2
teaspoons
¼ cup grated parmesan cheese
grated parmesan cheese
¼
cup
⅓ cup dried currants (can substitute raisins, dried cherries or cranberries)
dried currants
cup
can substitute raisins, dried cherries or cranberries
⅓ cup pine nuts (can substitute sunflower seeds)
pine nuts
cup
can substitute sunflower seeds
¾ cups pomegranate arils (see our video on how to open a pomegranate)
pomegranate arils
¾
cups
see our video on how to open a pomegranate

Method

To a large bowl add kale, parmesan, currants, pine nuts, and pomegranate arils. Toss to combine. In a small separate bowl, whisk together lemon juice, olive oil and honey. Pour dressing over salad and toss until combined. Grab your fork and chomp like a dinosaur!

Prep time
15 min
Cook time
0 min
Yields/Serves:
6 servings
Contains Dairy, Contains Tree Nuts
Nutrition Information

Yum Ratings

😫😟😐😀😍 “This is the best kale salad I’ve ever eaten. Oh my word.!” —Kamala, a grown up.
😫😟😐😀😍 “Ok. I’ not a big fan of pinenuts and currants” —Zane, age 12
😫😟😐😀😍 “Ok, but I don’t really like Parmesan cheese.” —Asa, age 8
😫😟😐😀😍 “Super Yum. Holy, moley this kale salad is ridiculously good.” —Carley, a grownup
😫😟😐😀😍 “Super Yum. I could eat this whole bowl. No joke,” —Nora, a grown up.