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
- ¼ teaspoon sea salt
- ¼ teaspoon fresh cracked pepper
- Toast the pecans in a frying pan over medium heat until fragrant and slightly brown, about 5 minutes. Be careful not to burn them.
- Add the water, sugar, salt and 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.w
- Place the baby 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 a splash of vinegar and toss to coat. Add the pea shoots, pomegranate seeds and the candied pecans and gently toss the salad.