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Kale and Pinata Apple Salad

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“This is a Stemilt recipe. Stemilt grow and market the Pinata apple in the US. This Pinata is a crisp and juicy apple with a tropical flavor.”

Ingredients Nutrition

  • 4 cups kale (curly leave with center ribs removed and discarded, sliced into ribbons)
  • 1 apple (core removed, diced into approximate 1/2-inch cubes, or approximately 2 cups diced Stemilt Pinata Ap)
  • 14 cup pomegranate seeds (fresh)
  • 14 cup hazelnuts (chopped roasted)
  • For the Orange-Coconut Yogurt dressing
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon coconut milk, light
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 13 teaspoon fresh orange zest
  • 1 tablespoon oil, olive extra-virgin


  1. In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly whisk olive oil into mixture, until thoroughly combined. Set aside.
  2. Place ribbons of kale in a large bowl and add dressing. Using clean fingers, carefully “massage” dressing into greens for 30 seconds to one minute. This will “tame” the greens (soften them) a bit and work flavor of dressing throughout. Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of Piñata apple alongside, and/or top with additional chopped hazelnuts, if preferred.

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