Kale-Pomegranate Salad with Sesame Halva Dressing
Kale salads are everywhere these days but this one, which uses tender baby kale leaves, is particularly tasty. Studded with apple and pomegranate seeds, and drizzled with a tangy- sweet halva spread dressing, it brings together the best flavors of fall to the Rosh Hashanah table.
For the salad:
1 5 oz container of baby kale (about 6 cups)
1 small bulb fennel, halved, cored, and thinly sliced
1/2 cup fresh pomegranate seeds (from about half a pomegranate) 1 small Granny Smith apple, peeled, quartered, cored, and cut into thin wedges
1/3 cup sliced almonds, toasted 1/3 cup packed fresh mint leaves, torn or roughly chopped
For the dressing:
1/2 cup Brooklyn Sesame Halva Spread with Roasted Sesame Seeds 3 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 large garlic clove, pushed through a press
1/3 cup water, or more if needed
1/4 teaspoon salt, or more to taste
freshly ground black pepper
1. Whisk together the Halva Spread, lemon juice, cider vinegar, olive oil, garlic, 1/3 cup water, 1/4 teaspoon of salt and a generous amount of black pepper in a small bowl. Taste and add additional salt if desired. If the mixture is too thick (it should pour easily, but not look watery), whisk in more water, 1 tablespoon at a time until the desired consistency is reached. The dressing can be made up to 1 day in advance and stored, covered, in the fridge. If it thickens overnight, stir in a little more water.
2. Combine the kale, apple, fennel, pomegranate seeds, almonds, and mint leaves in a large bowl, and toss to combine. To serve: dived salad on to individual plates and drizzle with desired amount of dressing.