Target Health Blog

Kale Salad with Mushrooms, Dried Cranberries and Pomegranate Arils

July 30, 2018

Target Healthy Eating

This is a beautiful tasty salad, if I do say so myself. It's easy to make. Give it a try; it'll be worth it. ©Joyce Hays, Target Health Inc.


6 cups kale, sliced or pulled into bite size, tough stems removed

2 cloves garlic, sliced or chopped

1/2 cup pine nuts, toasted

1/2 cup sunflower seeds, toasted

2 eggs (hard boil, then use whites only, chopped)

2 Tablespoons extra virgin olive oil

1 large onion, well chopped

1 and 1/2 cups mushrooms, sliced or chopped

2 Tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 Tablespoon artificial bacon (optional)

1 pinch black pepper

1 pinch salt

3/4 cup dried cranberries

1/2 cup fresh pomegranate arils

I've experimented many times with kale salads. Forget the anchovies that you see above. Adding those, did not work out well. ©Joyce Hays, Target Health Inc.


1. Get out the bowl you will serve the salad in.

2. Do all of your chopping, grinding, slicing first.

Chopping the hardboiled egg whites. ©Joyce Hays, Target Health Inc.

3. Wash kale three times. Drain three times. Pat dry with paper towel before slicing. Kale grows in sandy soil and has tiny bits of grit on the leaves. Terrible to serve a beautiful salad, only to feel your teeth crunch down on even one grain of sand.

4. Pull the leaves off the stems (throw stems away) into bite size pieces, but not too small and put leaves into salad serving bowl.

These kale leaves were rinsed three times, drained, patted dry, then allowed to air. About to be added to the egg whites in the salad bowl. ©Joyce Hays, Target Health Inc.

5. Put the chopped egg whites into the salad bowl and toss with kale.

After chopping the egg whites, they were thrown into the salad serving bowl. ©Joyce Hays, Target Health Inc.

6. Get out a skillet. You're going to make a warm dressing now, over medium heat. Add the olive oil, onion, garlic, stir for 2 minutes.

7. Add the sliced or chopped mushrooms, combine all ingredients and cook while stirring for another 2 minutes, or until mushrooms have softened.

Above is the warmed mixture, set aside to cool off. The above iteration of my kale salad experiments, had black beans and seeded, well chopped jalapenos, which worked well, if you want to give them a try. ©Joyce Hays, Target Health Inc.
Mushroom mixture is added to the kale and egg whites. ©Joyce Hays, Target Health Inc.
After the kale is tossed with the mushroom mixture and the egg whites, here is what it looks like. ©Joyce Hays, Target Health Inc.
Dried cranberries added. ©Joyce Hays, Target Health Inc.
Pomegranate arils added. ©Joyce Hays, Target Health Inc.
Here, the mustard is being added to the red wine vinegar, and stirred well before being added to the salad which is ready to be served. ©Joyce Hays, Target Health Inc.

8. Remove skillet from heat and let it cool down. While dressing is cooling, add the mustard, 1  pinch of black pepper, artificial bacon if using, and mix it in well. Let dressing cool more, before you add the vinegar. Another option is to serve the salad with warm dressing and it will be equally delicious.

9. Toss the salad well so that all surfaces of the kale are covered with the dressing.

10. Sprinkle over top of salad the dried cranberries and arils and bring to the table a delicious and beautiful salad. At the table, give one last toss so that the cranberries and arils get tossed with everything else.


Tossed again at the table and ready to serve. Easy, healthy, light and delicious. ©Joyce Hays, Target Health Inc.
A single refreshing serving of the kale salad. Best with a light wine, white, rose or sparkling. ©Joyce Hays, Target Health Inc.
We're raising our glasses and toasting our readers: Have the best August of your lives! We'll be back after our long Labor Day weekend in September. ©Joyce Hays, Target Health Inc.

Have a great August everyone!

Bon Appetit!

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