Yield
Serves 4 to 6
  • 2 cups (packed) shredded stemmed kale leaves
  • 3/4 cup finely chopped walnuts
  • 1/2 cup diced apple
  • 1/4 cup Simple Sumac Onions (recipe follows)
  • 1/4 cup pomegranate seeds
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt

Combine all the ingredients in a large bowl. Toss to combine and serve.

Simple Sumac Onions
Makes about 1 cup

  • 1 red onion, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground sumac
  • 1/2 teaspoon kosher salt

Combine all the ingredients in a bowl and toss to combine. Serve immediately.

“Kale, Apple, Walnut and Sumac Onion Tabbouleh” and “Simple Sumac Onions” from Zahav: A World of Israeli Cooking. Copyright ©2015 by Michael Solomonov and Steven Cook. Used by permission of Houghton Mifflin Harcourt. All rights reserved. Photograph from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook. Photography copyright ©2015 by Michael Persico. Used by permission of Houghton Mifflin Harcourt. All rights reserved.