Name: Kale, Apple, Walnut and Sumac Onion Tabbouleh
Yield: Serves 4 to 6
Ingredients: 2 cups (packed) shredded stemmed kale leaves; 3/4 cup finely chopped walnuts; 1/2 cup diced apple; 1/4 cup red onion, thinly sliced; 1 teaspoon red wine vinegar; A pinch ground sumac; 1/4 cup pomegranate seeds; 3 tablespoons lemon juice; 3 tablespoons olive oil; 1/2 teaspoon kosher salt

Clear glass bowl of tabbouleh with kale apples walnut and sumac with two metal serving utensils.

Photo by Michael Persico

Recipe information

Yield
Serves 4 to 6

Ingredients

2 cups (packed) shredded stemmed kale leaves

3/4 cup finely chopped walnuts

1/2 cup diced apple

1/4 cup red onion, thinly sliced

1 teaspoon red wine vinegar

A pinch ground sumac

1/4 cup pomegranate seeds

3 tablespoons lemon juice

3 tablespoons olive oil

1/2 teaspoon kosher salt

Preparation

Step 1
Combine red onion, red wine vinegar, ground sumac, and kosher salt in a small bowl.
Step 2
Combine all the ingredients, including the sumac onions, in a large bowl. Toss to combine and serve.

TagsTabbouleh Salad Mediterranean Middle Eastern Kale Leafy Greens Vegetable Walnut Nut Apple Fruit Side Dinner Dairy Free Gluten Free Vegan Raw Vegetarian Easy Quick No-Cook Epicurious

Recipe notes

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