Kale Salad with Roasted Apples and Pomegranate | Kale | Boston Organics

Ingredients

• 3 apples, cored and each cut into 8 wedges
• 5 Tbsp extra virgin olive oil
• Kosher salt, to taste
• 2 Tbsp apple cider vinegar
• 1 Tbsp finely chopped shallots
• 1 Tbsp firmly packed light brown sugar
• 2 tsp Dijon mustard
• Freshly ground pepper, to taste
• 1 bunch Tuscan and/or purple kale, stemmed and leaves torn into bite-size pieces
• 4 ounces (125g) mixed baby greens, such as chard, arugula and spinach
• 1/4 cup (1 oz./30 g) pomegranate seeds
• Salt & Pepper