​Recipe: Kale with Pomegranate Dressing and Ricotta Salata

Michael Graydon + Nikole Herriott/Bon Appetit

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Recipe courtesy of Bon Appetit magazine.

Kale with Pomegranate Dressing and Ricotta Salata
Serves: 8

1 small shallot, finely chopped
2 tablespoons white wine vinegar
2 teaspoons pomegranate molasses
Kosher salt and freshly ground black pepper
1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2" pieces
½ cup pomegranate seeds
2 tablespoons olive oil
2 ounces ricotta salata (salted dry ricotta)


Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.

Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.

Do Ahead:

Dressing can be made 4 hours ahead; cover and chill.

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