Parmigiano & Pomegranate Kale Salad

I don’t even know who I am anymore.

It’s like this sobriety kick has pushed me into a full-blown identity crisis, and all of a sudden I think foods like kale are acceptable.

Like, am I kidding?  I’ve been bashing kale for months!  Laughing at all you fools eating seaweed, smug in my superior taste buds, throwing shade at every opportunity possible.

And now here I am – A total sell out.

Days till I regain sanity:  Nine.

I know, this is the worst endorsement for a recipe ever.  But… I can’t help it.  Not only am I shocked and appalled that I even ate a kale salad in the first place, but then I go ahead and make one for you.  Make one!

It’s as if I’ve lost all cognitive functioning.

So yeah, just a few weeks ago I was your average twenty-something with a wine habit, a weakness for champagne, and a thing for martinis.  I ate pasta, and cookies, and was for all intents and purposes a pleasantly sarcastic NYC girrrl with nice hair and a wedding to plan.

And now?  Now I’m just some stupid chick who eats kale.

UGH.  So self loathing.

It’s clear I’m doing a horrendous job of making you want to eat this.  I guess I just can’t bring myself to admit that it’s actually… good.  Like, it’s satisfying.  And surprisingly refreshing.  Yet oddly filling.   And god dammit, it looks pretty too.

WHY is this happening?!

I’m pretty sure when February 1st rolls around I’m going to inhale 57 margaritas, look at this post, and have the eye-roll of the century.  But for now, I’m doing a kale thing, and this salad is actually pretty awesome, so just humor me.

Loves ya!

Parmigiano & Pomegranate Kale Salad


  • 1 lb Kale
  • 1/4 cup Shaved Parmigiano
  • 1/4 cup Pomegranate Seeds
  • 3 tbsps Whole Wheat Panko Crumbs
  • 1/2 cup Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tsps Crushed or Minced Garlic
  • 2 tsps Sugar
  • 1/2 tsp Sea Salt & Coarse Black Peppercorn – approx.
  • Cooking spray for browning


  1. Heat a small skillet over medium flame, then generously coat with cooking spray.  Toss in panko crumbs and stir continuously until browned, ~1 minute.  Remove from stovetop and set aside.
  2. Bring a large pot of salted water to a boil.  While you wait for a boil, fill a large bowl with water and ice.  Add the kale to the boiling water and cook for 3 minutes, then drain into colander before immediately immersing in ice water.  Chill for 1 minute, then drain again and pat dry with paper towels.
  3. While kale drys out, in small bowl whisk together lemon juice, EVOO, garlic, sugar, and salt & pepper, combining well.  Place kale in salad bowl and pour over with dressing, then toss to coat.  Sprinkle in parmigiano, pomegranate, and panko crumbs, then plate and serve.


desperate times, ya know?  desperate times.


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