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Kale Tabbouleh with Ras el Hanout Dressing

Kale Tabbouleh with Ras el Hanout Dressing

This festive salad is perfect holiday fare. At a time when greens can often be over-shadowed by sweets, this salad will have everyone second guessing. A bright citrus vinaigrette infused with the warming spices of
Ras El Hanout
helps to tenderize the kale, and the pomegranate seeds add a sunny pop of flavor. This salad is sure to bring some holiday cheer. 

Ingredients

For the Bulgur:
  • 1 cup bulgur wheat or quinoa
For the Dressing:
For the Salad:

Preparation

For the Bulgur:
Cook the bulgur or quinoa according to package instructions. Set aside to cool.

For the Dressing:
To make the dressing, whisk together the lemon juice, orange juice, honey, vinegar, shallot,
Ras El Hanout
and
Diamond Crystal - Kosher Salt
in a small bowl. Slowly whisk in the oil, then set aside.

For the Salad:
In a large bowl, combine the kale and dressing. Toss together to evenly distribute and coat salad. Add the bulgur, pomegranate seeds, apple, parsley, mint, basil, salt, and pepper and toss again. Let salad sit for about 10 minutes, allowing the flavors to meld. Serve and enjoy!

Comments

Here's what you need
Get the Spices
Diamond Crystal - Kosher Salt
$14.95
each
Peppercorn - Black  - Tellicherry
$3.25
1 oz bag
Ras El Hanout
$9.00
2 oz bag

Kale Tabbouleh with Ras el Hanout Dressing

| Salads, Side Dishes

This festive salad is perfect holiday fare. At a time when greens can often be over-shadowed by sweets, this salad will have everyone second guessing. A bright citrus vinaigrette infused with the warming spices of
Ras El Hanout
helps to tenderize the kale, and the pomegranate seeds add a sunny pop of flavor. This salad is sure to bring some holiday cheer. 

Amanda Bevill