Spiced Pecan + Pomegranate Kale Salad
Crunchy kale paired with pomegranate and spiced pecans makes this salad a terrific side dish or is perfectly enjoyable as the main act.
Servings: 2
Ingredients
Salad
- 1 bundle fresh kale, torn, tough stems removed
- 1/2 cup pomegranate I have used a red beet before with terrific results.
- 1/2 cup feta cheese
Spiced Pecans
- 2 tbsp butter
- 1/4 cup packed brown sugar
- 1/2 tsp garlic salt
- 1 cup pecans
- 1/2 cup or more Raspberry Vinaigrette
Instructions
- In a large skillet, melt butter over medium heat. Stir in brown sugar and garlic salt. Add pecans. Cook about 5 minutes or until toasted, continually stirring to prevent burning. Remove from heat. Let cool in skillet.
- While pecans are cooling, prepare the kale by taring leaves from stalks and into smaller pieces. Drizzle a little bit of dressing over leaves. Massage the dressing into the leaves by scrunching it in your hands. Working the leaves will soften the kale.
- Add more dressing and toss leaves to coat.
- To finish the salad, top with pecans, feta cheese, and pomegranate seeds. Serve immediately.