I got this recipe from the Tasting Table. It is chef Michael Solomonov’s riff on tabbouleh salad and it was very delicious. It was a lot of work shredding the kale and seeding the pomegranate but the end result was worth the effort.
For the Pickled Sumac Onions:
1 cup finely diced red onion (½ large red onion)
2 tablespoons red wine vinegar
2 teaspoons ground sumac
¼ teaspoon kosher salt
For the Tabbouleh:
2 cups packed shredded kale
¾ cup finely chopped walnuts
½ cup diced apple (½ Honeycrisp)
¼ cup pickled sumac onions
¼ cup pomegranate seeds, plus more for garnish
3 tablespoons fresh lemon juice
2 tablespoons olive oil
¼ teaspoon kosher salt, plus more to taste
1. Make the pickled sumac onions: In a small bowl, toss the onions 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.