Recipe: Kale Salad With Pomegranate

My tasty green option for the holidays.

Serves 4
    •1/2 pound raw kale
    •2 ounces hazelnuts
    •2 ounces dried dates
    •1 pomegranate
    •1 cup Greek yogurt

Finely chop the kale. Chop the hazelnuts, and mince the dates. Cut the pomegranates in half and take out the kernels. Mix the kale, hazelnuts, dates, and pomegranate kernels together with yogurt and season with salt and pepper. Serve right away with some roasted duck or a vegan pie.

Presented by

Trina Hahnemann

Trina Hahnemann has worked as a chef since the early 1990s. Cooking has always been close to her heart. Since childhood Trina has cooked for friends and family.

In 1995 Trina acquired her first catering company that specialized in on-tour catering to the rock music and film businesses. Trina has catered for artists such as Red Hot Chilli Peppers, Soundgarden, Elton John, Pink Floyd, Tina Turner, Rolling Stones, and a lot of Danish bands.

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