Winter Kale Pomegranate Pecans (Printable)
Hearty kale, sweet pomegranate, and crunchy pecans combine in a bright citrus dressing.
# What You'll Need:
→ Greens
01 - 1 large bunch curly kale (approximately 8 cups), stems removed and leaves chopped
→ Fruits & Nuts
02 - 1 cup pomegranate seeds (from 1 medium pomegranate)
03 - 3/4 cup pecan halves, lightly toasted
04 - 1 medium apple, thinly sliced
→ Cheese (optional)
05 - 1/3 cup crumbled feta cheese (omit for vegan)
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 tablespoon fresh orange juice
09 - 2 teaspoons honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and black pepper, to taste
# How-to Steps:
01 - Place chopped kale in a large bowl, sprinkle with a pinch of salt, drizzle a splash of olive oil, and massage the leaves for 2 to 3 minutes until softened and darkened in color.
02 - Combine olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, salt, and black pepper in a small bowl; whisk until emulsified.
03 - Add pomegranate seeds, toasted pecans, apple slices, and feta cheese if using into the kale bowl.
04 - Drizzle the dressing over the salad and toss thoroughly to ensure even coating of all ingredients.
05 - Taste the salad and adjust salt and pepper as needed. Serve immediately or chill up to one hour before serving.
# Expert Pointers:
01 -
- It's hearty enough to stand alone as lunch but pretty enough to serve when people come over.
- The massage step transforms kale from tough to tender without any cooking involved.
- You can prepare everything except the dressing hours ahead, which is a lifesaver on busy days.
02 -
- Don't skip the kale massage step; it's the difference between a salad that feels good to eat and one that feels like work.
- Add the dressing just before serving if you're not eating immediately—dressed kale becomes watery and sad if left to sit too long.
03 -
- Toast your own pecans for five minutes in a dry skillet if you have time—the flavor deepens and the salad tastes like you put thought into it.
- Massage the kale with your hands rather than a utensil; you'll feel when it's ready, and there's something grounding about the ritual of it.