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Kale-Pomegranate Salad with Almond Halva Dressing

March 15, 2021
Photo by the authorKale-pomegranate salad with almond halva dressing.Photo by the author

Shahar Shamir as a child loved eating halva, the dense sesame confection he found at markets in his native Israel. But as an adult living in New York City, he began to crave a less sweet version of his beloved treat. A fair amount of kitchen tinkering birthed Brooklyn Sesame a deconstructed halva spread made from rich tahini stirred with honey. Today, Shamir makes six different versions of his spread: sesame seed, almond, pistachio, black caraway seed, toasted coconut, and cocoa and sea salt.

Featured in: A Halva-Inspired Recipe for Rosh Hashanah


For the dressing

  • ½cup Brooklyn Sesame Halva Spread with Raw Almonds
  • 3tablespoons fresh lemon juice
  • 1teaspoon apple cider vinegar
  • 1tablespoon extra-virgin olive oil
  • 1large garlic clove, pushed through a press
  • cup water, or more if needed
  • ¼teaspoon salt, or more to taste
  • freshly ground black pepper

For the salad

  • 1 5oz container of baby kale (about 6 cups)
  • 1small Granny Smith apple, peeled, quartered, cored, and cut into thin wedges
  • 1small bulb fennel, halved, cored, and thinly sliced
  • ½cup fresh pomegranate seeds (from about half a pomegranate)
  • cup sliced almonds, toasted
  • cup packed fresh mint leaves, torn or roughly chopped
Yield: Serves 6-8


To make the Kale-Pomegranate Salad with Almond Halva Dressing

  • Step 1

    Whisk together the Halva Spread, lemon juice, cider vinegar, olive oil, garlic, 1/3 cup water, 1/4 teaspoon of salt and a generous amount of black pepper in a small bowl.

  • Step 2

    Taste and add additional salt if desired.

  • Step 3

    If the mixture is too thick (it should pour easily, but not look watery), whisk in more water, 1 tablespoon at a time until the desired consistency is reached.

  • Step 4

    The dressing can be made up to 1 day in advance and stored, covered, in the fridge. If it thickens overnight, stir in a little more water.

To make the Kale-Pomegranate Salad with Almond Halva Dressing

  • Step 1

    Combine the kale, apple, fennel, pomegranate seeds, almonds, and mint leaves in a large bowl, and toss to combine.

  • Step 2

    To serve: dived salad on to individual plates and drizzle with desired amount of dressing.