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Epicurious

Kale, Apple, Walnut and Sumac Onion Tabbouleh

By Michael Solomonov

5.0

(3)

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

  1. 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.

TagsTabboulehSaladMediterraneanMiddle EasternKaleLeafy GreensVegetableWalnutNutAppleFruitSideDinnerDairy FreeGluten FreeVeganRawVegetarianEasyQuickNo-CookEpicurious

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