This salad tastes like candy. No I’m not trying to trick you into eating your veggies. But with all the spicy sweet candied pecans and sweet and slightly sour pomegranate seeds, the kale is really just a vehicle to help get more of these in your mouth.
Have you ever heard of eating baby kale in a salad before? It’s new to me, but maybe I just need to eat more salads. It has also taken over first place as my favourite kind of lettuce. Maybe now I will actually eat more salads.
I have a question for you. How do you get the pomegranate seeds out of pomegranate? Do you have any super tricks you’d like to share with me? My method involves 15 frustrating minutes at my kitchen counter and a whole bunch of pomegranate juice sprayed everywhere. There must be a better way. If you’ve got one, can you share it with me in the comments!!
- Baby kale
- Pea shoots
- Seeds from 1 pomegranate
- Olive oil
- Good quality vinegar (I used a raspberry vinegar)
- 1 cup pecans
- ⅓ cup water
- 3 tablespoons sugar
- Candied Pecans: toast pecans in a frying pan over medium heat until fragrant and slightly brown, about 5 minutes. Be careful not to burn them.
- Add water, sugar, salt and a good dose of pepper. Cook, stirring frequently until water has evaporated, about 5 minutes.
- Place pecans on a plate and break apart any pieces that are stuck together. Keep stirring them occasionally until they have cooled completely.
- Salad: place kale in a bowl and drizzle with a little olive oil. Massage the oil into the kale using your hands for 1 minute (don’t miss this step!)
- Add vinegar and toss to coat. Add remaining ingredients, setting aside a handful of candied pecans and pomegranate seeds to garnish with, and gently toss salad.
- Add to individual plate or a large serving dish and garnish with remaining candied pecans and pomegranate seeds.