Pomegranate Kale Salad with Maple Glazed Pecans
Servings: 6
Ingredients
- Salad
- 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
- Dressing
- 2 tablespoons white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 shallot peeled and minced
Instructions
- 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.
- 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.
- Divide the kale salad onto two large plates or six small and top with maple pecans and shaved Gouda then serve.
Notes
Barely Adapted from Vegetarian Times