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Kale, Apple, Walnut and Sumac Onion Tabbouleh
Kale, Apple and Onion Tabbouleh
Michael Persico / Houghton Mifflin Harcourt
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(9 rated)

This flavorful salad can easily be prepared in advance and served at room temperature, leaving the stove available for other dishes.


  • For the salad

    • 2 cups (packed) shredded stemmed kale leaves
    • ¾ cup finely chopped walnuts
    • ½ cup diced apple
    • ¼ cup Sumac Onions (below)
    • ¼ cup pomegranate seeds
    • 3 tablespoons lemon juice
    • 3 tablespoons olive oil
    • ½ teaspoon salt
  • For the Simple Sumac Onions

    • 1 red onion
    • 1 tablespoon red wine vinegar
    • 1 teaspoon ground sumac
    • ½ teaspoon kosher salt


For onions:

Combine all the ingredients for the sumac onions in a bowl and toss to combine.

For tabbouleh:

Combine the kale, walnuts, apple, sumac onions, pomegranate seeds, lemon juice, olive oil, and salt in a large bowl. Toss to combine and serve.