Grilled Kale and Watermelon Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad with grilled kale and almonds, fresh watermelon, microgreens, and pomegranate seeds tossed with a honey-Dijon vinaigrette. The grilling adds depth to the kale, making this a hearty vegetable-forward salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup slivered almonds
- 2 bunches of kale (rinsed and patted dry)
- 1 bunch of green onions
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 small watermelon (rind removed and cut into cubes)
- 1 cup micro greens
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 2 teaspoon dijon mustard
- 1 tablespoon pomegranate juice**
- 1 teaspoon sesame seeds
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 117mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 180mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.