Kale, Apple, Walnut and Sumac-Onion Tabbouleh



For the Pickled Sumac Onions:

  • 1 cup finely diced red onion (1⁄2 large red onion)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons ground sumac
  • 1⁄4 teaspoon kosher salt

For the Tabbouleh:

  • 2 cups packed shredded kale 3⁄4 cup finely chopped walnuts
  • 1⁄2 cup diced apple (1⁄2 Honeycrisp)
  • 1⁄4 cup pickled sumac onions
  • 1⁄4 cup pomegranate seeds, plus more for garnish
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1⁄4 teaspoon kosher salt, plus more to taste


  1. Makethepickledsumaconions:Inasmallbowl,tosstheonions with the red wine vinegar, sumac and salt. Let the onions macerate for at least 30 minutes, stirring occasionally. Makes 1 cup. Make ahead: The pickled onions can be made, covered and chilled for up to 3 days.
  2. In a separate large bowl, combine all of the tabbouleh ingredients and toss. Taste and adjust the seasoning with salt. Sprinkle with more pomegranate seeds and serve.

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