This vibrant side dish showcases sour sumac, perfectly pickled onions, and the sweet twinge of your favorite apple. It will be sure to be a crowd-pleaser at your fall event – with a little something for everyone!
Kale Apple Walnut and Sumac-Onion Tabbouleh
Equipment
- Knife
- Cutting board
- Small bowl
- Measuring spoons and cups
- Mixing spoon
- Large bowl
Ingredients
For Tabbouleh:
- 2 cups packed shredded, steamed kale leaves
- ¾ cup walnuts finely chopped
- ½ cup apple diced
- ¼ cup sumac onions
- ¼ cup pomegranate seeds
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- ½ teaspoon salt
For Sumac-Onion:
- 1 red onion thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon ground sumac
- ½ teaspoon salt
Instructions
- Make sumac onions. Combine all sumac onion ingredients in a small bowl and toss to combine
- Cover and let sit for 5+ minutes.
- Combine all tabbouleh ingredients in a large bowl. Toss to combine and serve.
- Store in an airtight container in the fridge for 3-4 days, although best enjoyed immediately