Recipe: Kale Salad With Pomegranate

More

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.

Jump to comments
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.
Get Today's Top Stories in Your Inbox (preview)

'Stop Telling Women to Smile'

An artist's campaign to end sexual harassment on the streets of NYC.


Elsewhere on the web

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus

Video

Where Time Comes From

The clocks that coordinate your cellphone, GPS, and more

Video

Computer Vision Syndrome and You

Save your eyes. Take breaks.

Video

What Happens in 60 Seconds

Quantifying human activity around the world

Writers

Up
Down

More in Health

Just In