Recipe: Kale, Apple And Walnut Tabbouleh
Prep Time:
20 minutes
Cook Time:
Servings:
4 servings
Ingredients
  • 1 cup finely diced red onion (½ large red onion)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground sumac
  • ¼ teaspoon kosher salt
  • 2 cups packed shredded kale
  • ¾ cup finely chopped walnuts
  • ½ cup diced apple (½ Honeycrisp)
  • ¼ cup pickled sumac onions
  • ¼ cup pomegranate seeds, plus more for garnish
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt, plus more to taste
Directions
  1. Make the pickled sumac onions: In a small bowl, toss the onions with the red wine vinegar, sumac and salt. Let the onions macerate for at least 30 minutes, stirring occasionally. Makes 1 cup. Make ahead: The pickled onions can be made, covered and chilled for up to 3 days.
  2. In a separate large bowl, combine all of the tabbouleh ingredients and toss. Taste and adjust the seasoning with salt. Sprinkle with more pomegranate seeds and serve.