Pomegranate Kale Salad with Maple Glazed Pecans

Remember that pomegranate tree that I saw in someone’s backyard yesterday? Well, I decided to pick one off and make a salad with it.

Pomegranate Kale Salad with Maple Glazed Pecans

Ha! No, I’m kidding. I would never do such a thing. My luck, I would fall and break my ankle trying to get away with it. I’m a good citizen and bought my pomegranate, I promise.

This recipe, however, is not mine. Unfortunately, the recipes aren’t flowing as freely from my distracted brain right now. If you need help planning a wedding or honeymoon, I’m your girl! Ha..haha…ha…heeee.

Thankfully, the pages of Vegetarian Times have come to the rescue with some pretty tasty creations, such as white bean & rosemary dip…mmm.

Wait, I mean, salad.

Nutrient-rich massaged kale salad with crisp apples, juicy pomegranate seeds, maple glazed pecans, and fresh gouda, to be exact.

Pomegranate Kale Salad with Maple Glazed Pecans

The maple-glazed pecans are ridiculously simple to make and they’re the perfect addition to the crunchy apple and creamy gouda cheese.

Plus, it’s all holidayish {just roll with it} and pretty. I liked looking at it almost as much as I enjoyed eating it.

Pomegranate Kale Salad with Maple Glazed Pecans

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6



1 bunch kale (I used lacinato), deveined and chopped

1 apple (I used sweet tango), cored and thinly sliced

1/2 cup pomegranate seeds

2 ounces Gouda, thinly sliced with a vegetable peeler

Maple Glazed Pecans

1/2 cup pecan pieces

1 tablespoon maple syrup

2 teaspoons extra virgin olive oil

1/2 teaspoon salt


2 tablespoons white balsamic vinegar

2 tablespoons extra virgin olive oil

1 shallot, peeled and minced


  1. Start by preheating the oven or toaster oven to 350°F and line a baking sheet with parchment paper. Combine all of the ingredients for the pecans in a small bowl and mix so that they are well-coated. Spread them onto the baking sheet and bake for about ten minutes, until they appear toasted.
  2. For the salad, place the kale and ingredients for the dressing into a large bowl and massage it with your hands for a good two to three minutes, until slightly tender. Toss in the apples and pomegranate seeds and mix well.
  3. Divide the kale salad onto two large plates or six small and top with maple pecans and shaved Gouda then serve.


Barely Adapted from Vegetarian Times


Pomegranate Kale Salad with Maple Glazed Pecans

This salad would be a perfect way to wow your guests for the holidays. Or you could enjoy it while watching television and sitting on the couch, ahem. Either way, it’s worthy.


What’s your favorite way to eat a pomegranate?