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Kale, Apple, Walnut and Sumac Onion Tabbouleh

Kale, Apple and Onion Tabbouleh
Michael Persico / Houghton Mifflin Harcourt

Chef notes

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 kale leaves, (packed) shredded stemmed
  • ¾ cup walnuts, finely chopped
  • ½ cup apple, diced
  • 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.