Recipe: Kale, Apple And Walnut Tabbouleh

Name: Recipe: Kale, Apple And Walnut Tabbouleh
Prep time: 20 min
Total time: 20 min
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

Michael Solomonov's salad is perfect any time of day, even breakfast

By Tasting Table StaffOct. 1, 2015 10:00 pm EST

Photo: Katie Foster/Tasting Table

Philadelphia-based chef Michael Solomonov's riff on tabbouleh salad is great to prep ahead, making for a ninja-fast assembly. Combine the lemon juice, olive oil and salt in a small container, and have it ready to go in the fridge. Toss everything together and, voilà, your salad is ready.

Solomonov recommends this as a breakfast dish, and we couldn't agree more. Shredded kale shines bright with sumac and fresh lemon juice, while walnuts, apples and pomegranate seeds add the perfect amount of crunch.

To learn more, read "So Proudly We Kale."

Recipe adapted from "Zahav: A World of Israeli Cooking," by Michael Solomonov and Steven Cook

Kale, Apple, Walnut and Sumac-Onion Tabbouleh

4.6 (29 ratings)

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Michael Solomonov successfully convinces us to eat salad for breakfast with his bright, sweet and crunchy kale "tabbouleh."

Prep Time

20

minutes

Cook Time

0

minutes

servings

4

servings

Total time: 20 minutes

Ingredients

For the Pickled Sumac Onions
1 cup finely diced red onion (½ large red onion)
2 tablespoons red wine vinegar
2 teaspoons ground sumac
¼ teaspoon kosher salt
For the Tabbouleh
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

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.
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.

Nutrition

Calories per Serving	250
Total Fat	21.5 g
Saturated Fat	2.4 g
Trans Fat	0.0 g
Cholesterol	0.0 mg

Total Carbohydrates	13.6 g
Dietary Fiber	3.6 g
Total Sugars	6.2 g
Sodium	242.2 mg
Protein	4.6 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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