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


  • Knife
  • Cutting board
  • Small bowl
  • Measuring spoons and cups
  • Mixing spoon
  • Large bowl


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


  • 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