📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly toasted pita bread, the foundation of our amazing fattoush!
2. In a large bowl, gently toss 1 bunch of kale (about 10 oz), roughly chopped, with 1/4 cup of olive oil, a squeeze of lemon juice, and a pinch of salt. You want to coat the kale evenly without getting it too soggy.
3. Spread the kale on a baking sheet and roast it for about 10-12 minutes, or until tender but still retaining some vibrant green color. Don’t overcook – we want some texture left!
4. While the kale is roasting, let's get the pita bread ready! Break up 2-3 pita breads into bite-sized pieces. Toss with 2 tablespoons of olive oil and a sprinkle of salt. Spread them out on a separate baking sheet and roast for 8-10 minutes, or until golden brown and crunchy. Watch carefully so they don't burn!
5. In a small saucepan, gently warm 1/4 cup of pomegranate molasses over low heat. Just a gentle warm-up, we don’t want to boil it. Set aside for that finishing touch!
6. Now, for the assembly! In a large bowl, combine the roasted kale, toasted pita bread, 1/2 cup shelled pistachios, 1/2 cup crumbled feta cheese (optional – but highly recommended!), and 1/4 cup chopped fresh parsley. If you’re feeling fancy, add 1/4 cup chopped fresh mint too!
7. Drizzle the warmed pomegranate molasses over the salad, tossing gently to combine. Add a final drizzle of olive oil and a sprinkle of fresh cracked black pepper.
8. Taste and adjust seasonings as needed. Sometimes a little extra lemon juice or salt can work wonders. Taste it, you’ll know what it needs!
9. Serve immediately and enjoy every delightful bite. This salad is best enjoyed fresh, so don’t wait to dig in!