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Autumn Kale Salad with Apples, Pomegranate, Pistachios, and Goat Cheese

This wonderful autumn kale salad is made with massaged kale, apples, toasted pistachios, and goat cheese topped with pomegranate seeds.
Course Salad
Cuisine American
Keyword 100 percent ceramic cookware, fall salad, harvest salad, kale recipe, massaged kale salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Calories 219kcal


  • For massaged kale:
  • a bunch of kale
  • 1 teaspoon extra virgin olive oil
  • juice of one lemon
  • salt to taste
  • For Toasting Pistachios:
  • 20 pistachio nuts chopped
  • 2 tablespoons butter
  • 1 garlic clove minced
  • 1 small red apple sliced
  • 1 small green apple sliced
  • 1-2 tablespoons goat cheese
  • 2 tablespoons pomegranate seeds
  • season with salt and pepper


  • Massage the kale: Wash kale and remove the leaves from the stems.
  • Wash the leaves again, and place them in a large bowl. Add oil, lemon juice, and salt.
    Then as if you were kneading dough, start massaging those leaves. After about 2 minutes you will actually feel their tough structure breaking down. Continue to massage, rubbing the leaves together and tearing them apart.
    You'll notice the leaves turning a deeper green. The volume will shrink to about half, too.
  • After 5 minutes, taste the kale. When you find the once bitter taste has been transformed to a lightly sweet and nutty taste, your kale is ready.
  • Toast Pistachios: Heat butter in a saucepan over medium heat until it bubbles and begins to brown. Turn off the flame and add garlic and pistachios. Stir well to coat the pistachios until slightly toasted.
  • Toss kale with your toasted pistachios, pomegranate seeds, and apple slices. Top with goat cheese and serve.



Calories: 219kcal