Lunch: Kale with Pomegranate Dressing and Ricotta Salata

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

This recipe includes superfoods such as:

Kale

Health benefits of Kale with Pomegranate Dressing and Ricotta Salata

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 small shallot, finely chopped
2 tablespoons white wine vinegar
2 teaspoons pomegranate molasses
Kosher salt, freshly ground pepper
1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2" pieces
1/2 cup pomegranate seeds
2 tablespoons olive oil
2 ounces ricotta salata (salted dry ricotta)

Instructions

Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
Do ahead: Dressing can be made 4 hours ahead; cover and chill.

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