Kale Salad with Pomegranate or Apples,and Maple Pecans
This hearty salad shows how well pomegranates go with other fall ingredients. Tuscan kale is also known as lacinato kale or dinosaur kale.
Maple Pecans or walnuts ½ cup pecan pieces 1 Tbs pure maple syrup 2 tsp. olive oil ½ tsp sea salt ¼ tsp cayenne pepper
Vinaigrette 2 Tbs Balsamic vinegar 2 Tbs extra virgin olive oil 1 small shallot, peeled and finely minced (1-1/2 Tbs.)
Salad 1 12 oz bunch Tuscan kale, deveined and sliced into ½ inch thick ribbons (8 cups) 1 large red apple, cored, quartered and thinly sliced (1-1/4 cups) ½ cup pomegranate seeds
To make maple pecans: Preheat oven to 350. Combine all ingredients in small bowl and toss until well coated. Place on parchment lined baking sheet and bake 12 minutes or until toasted and fragrant, stirring occasionally. Let cool to room temp. To make Vinaigrette: Whisk together all ingredients and season with salt and pepper, if desired. To assemble Salad: Place kale in large bowl; gently massage 3 Tbs Vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with Maple pecans.
Elaine Bryan is a Registered Yoga Teacher and nutrition counselor/health coach who offers nutritional counseling, workshops, and classes for individuals and businesses throughout San Diego County including Carlsbad, Encinitas, Oceanside, San Marcos, and Vista. Elaine also teaches group yoga classes and offers private yoga sessions.